When it comes to the topic of genetic engineering in food, most consumers are very skeptical. Are we already finding GM food in the supermarket? How do I recognize genetically modified food? These are critical questions that many consumers ask themselves. Years ago, the “anti-mush tomato” triggered the first discussion about genetically modified food. Since then, our fruits and vegetables have come under critical scrutiny.
But to date, there is no plant on the fruit and vegetable shelf that is suitable for direct consumption in genetically modified form. What is known, however, is the widespread use of some genetically modified crops such as soy and corn. Do we also find these in our food? And how do we recognize them?
Clear labeling necessary
Genetically modified foods must be clearly and unambiguously labeled according to legislation. If it is GM food, the label must say “genetically modified” or “produced from genetically modified …..” At present, it is rare to find food with this label on German supermarket shelves, because only a few genetically modified organisms (GMOs) have been approved in Germany to date. At most, foods with the following ingredients end up in the shopping basket:
- Oil from genetically modified soybeans or genetically modified rapeseed.
- Starch from genetically modified corn
- Dextrose from genetically modified corn starch
- Lecithin from genetically modified soybeans
- Flavor from genetically modified soy protein.
Who now imagines himself safe to live in a gene food-free zone, however, must be disappointed.
Contamination inevitable
Genetic engineering is most prevalent in major crops such as soybeans, corn, canola, and cotton. For example, about 60% of the world’s soybeans are produced from genetically modified varieties. Soy and corn in particular are the basis for many food ingredients. Oil for margarine production, the emulsifier lecithin and vitamin E are often produced from soybeans. Corn starch is used, among other things, as a starting material for the production of glucose and glucose syrup.
If food ingredients made from raw materials of genetically modified plants are used, they must always be labeled. Since contamination of conventional products can hardly be avoided given the large supply of genetically modified plants worldwide, a threshold value of 0.9% has been set by the legislator. This means that labeling is not necessary if
- It is a non-intentional contamination with genetically modified plants.
- The proportion of the respective amount of the affected ingredient is not more than 0.9 percent.
