Industries have taken an interest in these natural antifreeze proteins. Imagine having an ice cream that doesn’t form ice crystals after months in a freezer. Unilever attempted to manufacture just that in 2007. They took the gene that makes the antifreeze protein in an Antarctic eel and genetically modified it to make it in industrial quantities to put into their ice cream, code named “VanEELa.” Obviously, the marketing department did not coin the moniker and the product never made it to the shelves.
