A technology that can be used to prepare nutrition enriched ice cream using fish has been developed by Central Institute of Fisheries Technology (CIFT), one of India’s leading fishery research institutes, Newindpress.com reports. The technology can also be used to enrich noodles.

Just like most other modern ice-creams, the “Maricream” produced by CIFT contains water, suger, butter and egg white, as well as stabilisers, emulsifiers and flavouring substances. What makes it so species is that its major ingredient is cooked cuttle fish.

Afraid of smelling fishy? Don’t be – the ice cream has been deodourised to remove the smell of fish.

Read the full article in the Indian e-paper Newindpress.com

http://www.newindpress.com/NewsItems.asp?ID=IEB20080512151841&Page=B&Title=Business&Topic=0