Unilever has applied to the Food Standards Agency to use a protein derived from genetically modified yeast to help sculpt its ice creams and desserts.

The Ice Structuring Protein would influence the formation of ice structure during the making of the frozen products. Unilever wants to create it through fermentation of the yeast.

However, it claims no genetically modified material would be present in the final product.

Before any food ingredient is used in Europe, it is rigorously tested for safety reasons and the FSA is inviting comments on Unilever’s application.