Non GMO Ingredient – Bakery Products, History, Uses, Advantages, FDA Regulation

What is Non-GMO Ingredient?

Non- GMO means Non- Genetically Modified Organisms are novel organisms created in a laboratory using genetic modification/engineering techniques. There are many health risks of consuming GMO foods and thus people prefer non-GMO containing foods.

In genetic modification of food plants, removal of one or more genes from the DNA of another organism is done, and then “recombines” them into the DNA of the plant they want to alter. By adding these new genes, genetic engineers hope the plant will express the traits associated with the genes. The foreign genes may come from bacteria, viruses, insects, animals or even humans.

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Synonyms of Non-GMO ingredients: Genetically modified, genetically engineered, bioengineered.

History of Non-GMO Ingredient in food industry

The first genetically modified (GM) plant was produced in 1983, using an antibiotic-resistant tobacco plant. China was the first country to commercialize a transgenic crop in the early 1990s with the introduction of virus resistant tobacco. In 1994, the transgenic ‘Flavour Saver tomato’ was approved by the Food and Drug Administration (FDA) for marketing in the USA. The modification allowed the tomato to delay ripening after picking.

First introduced into the food supply in the mid-1990s, GMOs are now present in the vast majority of processed foods in the US, while they are banned as food ingredients in Europe and elsewhere.

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Genetically modified crops that are approved to grow: Corn, Sugar beans, Cotton, Papaya, Canola, Artic apple, innate potato.

Uses of Non-GMO Ingredient in food industry:

  • They are safe to use in food products.
  • They are also used in bakery industries.

Advantages:

  • Genetically modified foods have been linked to toxic and allergic reactions, sick, sterile while Non-GMO foods are much safer to use.
  • Non-GMO ingredients are safe to use and are quality oriented.

Disadvantages:

  • The process of inserting genes into the DNA of a food plant is random; scientists have no idea where the genes go, which can disrupt the functioning of other genes also.

FDA Approval on the use of GMO Food Ingredient

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FDA encourages food manufacturers to ensure that labeling terminology concerning the use of modern biotechnology in the production of a food or its ingredients be accurate, consistent and that the integrity and meaning of scientific terminology be preserved to help ensure clear communication in food labelling.

 

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