ANCHOR LEAD:
Source: International Dairy Foods Association
NO DOUBT ABOUT IT, WE LOVE OUR ICE CREAM.
AMERICANS CONSUME ABOUT A BILLION AND A HALF GALLONS EACH YEAR...
THAT'S MORE THAN TWENTY-ONE QUARTS A PERSON!
SO WHAT'S NOT TO LOVE??
WELL, THE FAT CONTENT, FOR ONE.
BUT DON'T PUSH AWAY THE PISTACHIO JUST YET.
SOME NEW METHODS OF MAKING ICE CREAM ARE CARVING OUT FAT AND CALORIES - WITHOUT TAKING AWAY THE GREAT TASTE. BUT HOW ARE THEY DOING IT?
___________ _________ HAS THE SCOOP.

NATS Length: 02
"There you go. This is slow-churned, sir."

TRACK ONE Length:05
WHEN IT COMES TO ICE CREAM - TRUE FANS OF THE SWEET STUFF REFUSE TO COMPROMISE.

NATS Length: 02
"Yeah. This is just perfect."

TRACK TWO Length: 19
WELL... HOLD ONTO YOUR WAFFLE CONES AND COMPROMISE NO MORE.
ICE CREAM MAKERS HAVE FOUND NEW WAYS TO WHIP UP SOMETHING LESS FATTENING WITHOUT TAKING AWAY FROM THE TASTE. WITH WORDS LIKE LIGHT, SLOW CHURNED, AND DOUBLE CHURNED LIGHT, THESE NEW-FANGLED PHRASES FOR SWEET TREATS HAVE HIT GROCERY STORES BIG TIME. BUT WHAT DO THEY MEAN?

SOT
KEY @: 31 Bruce Tharp, Food Scientist, Tharp's Food Technology
"Their basic approach is to continue to freeze the ice cream and whip it under agitation down to a much lower temperature than the traditional ice creams have been made."

TRACK THREE Length: 14
THE RESULT?
SMALLER ICE CRYSTALS ---THE KEY TO SMOOTH, CREAMY, RICH TASTING ICE CREAM -WITHOUT ALL THAT FAT.
SOME ICE CREAM MAKERS ARE USING A MORE CONTROVERSIAL METHOD TO GET A SIMILAR RESULT.
THEY'RE BORROWING FROM MOTHER NATURE...

NATS Length: 03
"It's called a pout fish because of its lower jaw..."

TRACK FOUR Length: 22
SCIENTISTS HAVE FOUND A WAY TO CLONE A PROTEIN FROM THE ARCTIC POUT FISH....
THE PROTEIN HELPS KEEP ICE CRYSTALS SMALL.
"BREYER'S" USES THIS PROTEIN -BUT ONLY IN SOME OF IT'S NOVELTY ICE CREAM PRODUCTS.
"POPSICLE" HAS THE PROTEIN IN A FEW OF ITS PRODUCTS TOO.
THIS GENETIC MODIFICATION HAS BEEN TESTED FOR SAFETY AND APPROVED BY THE F-D-A....
BUT IT'S GIVING SOME CRITICS AN ICE CREAM HEADACHE.

SOT
Key @: 1:21 David Fankhauser, Ph.D., Genetics Specialist, University of Cinncinati
"I just think we're opening a door into a dark room. And we don't know what the hazards are in the dark room and I would urge caution."

TRACK FIVE Length:09
FANKHAUSER (FANK-houser) SAYS WE STILL DON'T KNOW ENOUGH ABOUT THE LONG-TERM EFFECTS OF GENETICALLY MODIFIED FOODS.
HE SAYS THE F-D-A SHOULD AT LEAST REQUIRE THAT THEY BE LABELED AS SUCH.

SOT
Key @: 1:37 David Fankhauser, Ph.D., Genetic Speicalist, University of CInncinati
"The law of unintended consequences requires that we carefully monitor what happens when people consume this."

TRACK SIX Length:10
THE LABELING WOULD HELP CONSUMERS MAKE AN INFORMED CHOICE. AND WITH MORE CHOICES NOW THAN EVER BEFORE ....ONE THING IS FOR SURE.... ICE CREAM LOVERS ARE UNLIKELY TO GO AWAY UNSATISFIED.

SOT
NO KEY
"This is delicious. It doesn't taste any different from the fattening kind."

ANCHOR TAG
TO FIND THESE LOWER FAT ICE CREAMS -LOOK FOR TERMS SUCH AS "SLOW-CHURNED," "LIGHT," AND "DOUBLE-CHURNED LIGHT."
SOME ICE CREAM MAKERS ARE USING THE 'LOW TEMPERATURE' METHOD FOR THEIR REGULAR ICE CREAMS AS WELL - TO HELP MAINTAIN THE PRODUCT'S QUALITY AND SHELF LIFE. IN RESPONSE TO ANY POSSIBLE CONCERNS OVER GENETICALLY MODIFIED ICE CREAM, WE CONTACTED BREYERS AND THEY SAID QUOTE... CONSUMER REACTION TO THE ENTIRE BREYERS DOUBLE CHURNED LINE HAS BEEN VERY POSITIVE....UNQUOTE

SOURCE INFORMATON
FOR CLIENT-STATION USE ONLY
The information provided below is for client-station use only. It is provided to help you obtain answers to any additional questions you may have and to help you localize a story. This private contact information, including phone numbers, addresses and email addresses, cannot be given to viewers nor posted on your Website. It is for internal station use only. Any exceptions to this will be clearly noted. Thank you.

Bruce Tharp
Food Scientist
Tharps' Food Techonology
175 Strafford Ave.
Suite 1
Wayne, PA.
19087-3396
(610)975-4424
www.BruceTharp.com

Bruce Tharp has been involved in the art and science of ice cream all of his life, beginning with the family ice cream business as a child. Today he heads, "Tharp's Food Technology," a technical and consulting business specializing in the ice cream industry. This year he was recipient of the "International Ice Cream Association's Lifetime Achievement Award," presented by the International Dairy Foods Association.

David Fankhauser, Ph.D.
Professor of Biology & Chemistry
University of CInncinati Clermont College
Batavia, Ohio
45103
(513)732-5236
Fankhadb@UC.EDU

Dr. Fankhauser was trained in genetics at Johns Hopkins, receiving his Ph.D. in 1971. For the last decade he's been involved in issues regarding genetically modified foods, including being named as a plaintiff in a landmark case against the FDA for their policies on genetically engineered foods in 1998.

BREYERS ICE CREAM ISSUED THIS STATEMENT:
"Consumer reaction to the entire Breyers Double Churned line has been very positive."
--Breanna Wagner
Public Relations for Breyers
Golin Harris Marketing.

EXTRA BACKGROUND
*** The "low temperature extrusion" method in the first part of the story is NOT a form of genetically modifying the food. But the "ice-structuring protein" cloned from the Arctic Pout fish IS a form of genetic modification. No actual "fish material" is used. Rather, they make the protein in baker's yeast, which produces the protein during fermentation.

*** The U.S. ice cream industry generates $21 billion dollars in annual sales.