The ice structuring protein (ISP) is naturally found in an eel-like fish found in the cold waters of the Atlantic Ocean. It prevents the formation of large ice crystals during freezing temperatures. This could potentially be used to make a low-fat ice cream with a smooth and creamy mouth-feel.

The ISP is produced in GE baker’s yeast which is removed after processing, so no GE material remains in the ice-cream.

With approval to use the ISP already confirmed by Food Standards Australia New Zealand (FSANZ), ice-cream-on-a-stick could be one of the first products on the market containing the protein.

The protein has been studied by a panel of international experts in allergies, toxicity and child health, and FSANZ says it has concluded it is completely safe.

“FSANZ has identified no public health or safety concerns with its proposed use and believes its use is technologically justified,” the regulatory agency said.

However some scientists say they are still concerned that the protein has not been tested enough, and have called for further tests to examine the long term effects on laboratory animals.

Any products that include ISP will be labeled as containing ice structuring protein.