Prepared Foods R&D Application Seminar presenters share strategies for clean label, Non-GMO and allergen-free formulas
A wide difference of opinion exists between US consumers and the scientific community on whether genetically modified organisms are safe. According to the FDA, genetic engineering includes certain methods that scientists use to introduce new traits or characteristics to an organism. For example, food crops may be genetically engineered to enhance growth or nutritional profile. While these techniques are sometimes referred to as genetic modification, the FDA considers genetic engineering to be the more precise term.
The FAO of the United Nations and the Council for Biotechnology Information have similar definitions as the FDA, but the Non-GMO Project defines GMOs as “living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional cross-breeding methods.”