Genetic Modification in the Food Industry

1. Front Matter

   Pages i-xvi

   PDF

2. The Broader Issues

   1. Front Matter

      Pages 1-1

      PDF

   2. Modern food biotechnology: overview of key issues

      • Sibel Roller, Susan Harlander

      Pages 3-26

   3. Consumer perceptions of modern food biotechnology

      • Lynn J. Frewer, Richard Shepherd

      Pages 27-46

   4. Moral concerns and the educational function of ethics

      • Roger Straughan

      Pages 47-60

   5. Worldwide regulatory issues: legislation and labelling

      • Nick Tomlinson

      Pages 61-88

   6. Communicating biotechnology to an uncertain public: the need to raise awareness

      • Joanna Scott

      Pages 89-97

3. Case Studies

   1. Front Matter

      Pages 99-99

      PDF

   2. Food enzymes

      • Sibel Roller, Peter W. Goodenough

      Pages 101-128

   3. Brewing with genetically modified amylolytic yeast

      • John Hammond

      Pages 129-157

   4. Baker’s yeast

      • Rutger Van Rooijen, Paul Klaassen

      Pages 158-173

   5. Starter cultures for the dairy industry

      • Colin Hill, R. Paul Ross

      Pages 174-192

   6. Designer oils: the high oleic acid soybean

      • Anthony J. Kinney, Susan Knowlton

      Pages 193-213

   7. Potatoes

      • David M. Stark

      Pages 214-227

   8. Cereals

      • Paul Christou

      Pages 228-249

4. Back Matter

   Pages 251-260

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Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.

• biotechnology
• cereals
• enzymes
• ethics
• food
• food industry
• food processing
• genetic modification
• processing
• yeast

• South Bank University London, UK

  Sibel Roller

• Pillsbury R&D Minneapolis, USA

  Susan Harlander

Policies and ethics