Sir; The Soil Association is alarmed to hear that Unilever is trying to get approval to use a genetically modified protein created from an eel for a new, low-fat ice cream. We con­sider this a frivolous appli­cation of a dangerous and unwanted technology. Just because there won't be any traces of the GM material in the ice cream does not mean it is safe. It should certainly not be marketed as a 'healthier alternative' simply on the grounds that it is low fat.

Research by the Food Stan­dards Agency has confirmed that genetic engineering produces a range of unpredictable biological side-effects with the insertion of new genes. The health impacts of these biochemical changes are not fully tested in each case. But it is believed they can cause the presence of new toxins or allergens in the final product.