Cool ice cream innovations

Unilever has found a way to make ice cream both healthy and tasty with a new ice cream ingredient discovered by Unilever's ice cream scientists.

Less fat, more fruit

Alan Jope

The new ingredient is called 'ice structuring protein' (ISP). This protein allows us to make ice cream and ice lollies which are lower in fat, sugar and calories and at the same time include more fruit. We can also now make ice creams and ice lollies which don't melt so easily – great for small children and for hot countries.

Ice structuring

Ice structuring proteins are widely found in nature, in for example fish, carrots and grass. They allow fish to survive in freezing arctic waters. The protein works by changing the shape of the ice crystals. Our ice cream scientists took this idea from nature and have applied it to ice cream with great success. It only takes tiny amounts of ISP to have the desired effect.


As sourcing ice structuring proteins from a crop or a fish is not environmentally or economically sustainable, it is prepared with a genetically-modified baker's yeast in a fermentation process which is similar to that used to make other food ingredients such as flavourings, vitamins, enzymes and chymosin, which is found in vegetarian cheese. To ensure that the ISP is as pure as possible, the yeast cells are removed through several stages of fine filtration at the end of the process.

Safety & approvals

ISP is a new ingredient so safety has been our number one priority. Our safety specialists have conducted exhaustive tests to demonstrate the safety of ISP. The results of these tests have been reviewed by a panel of independent world experts including allergists, toxicologists and paediatricians. The safety of ISP has also been adopted by the US Foods and Drug Administration and endorsed by the European Food Safety Authority and Food Standards Australia New Zealand.

ISP technology was submitted to the EU regulatory body for clearance for use as a novel food in 2006. After nearly three years of consultation, approval was given for the use of ISP in all EU member states in April 2009. We are now planning to sell Europe's first ice creams containing ISP in 2010.

All products containing ISP will include 'ISP' in the ingredients list and information will be made available via customer carelines and websites. Low fat products and novelty 'popsicle' products have been on sale and enjoyed in the USA, Mexico, China, Philippines and Australia for several years now.

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