Microorganisms as Genetic Helpers
Many food technology processes involve small helpers, so-called microorganisms such as bacteria, yeasts or fungi. For example, they mix with beer brewing, yoghurt production and cheese ripening. Since they are needed on a large scale today, many of these microorganisms come from the gene workshop. They are modified with genetic engineering methods so that they produce certain substances at low cost. These are then used as additives and auxiliaries in the food industry.
Lab for cheese production
Labferment is needed to make cheese. Lab is found in the calf's stomach and contains the enzyme chymosin, which causes milk protein to clot. By adding the rennet, the thickening of the milk is initiated. In addition to animal lab from calf stomach, the enzyme can also be obtained today with the help of genetically modified microorganisms .
For these genetically engineered helpers, there are no special regulations for approval and labeling. By law, they are considered as technical auxiliaries, these do not have to be listed on the list of ingredients. The current state of knowledge shows that there are no residues of the genetically modified microorganisms in the produced foods, since there are several processing stages between the production of the substances and the finished foods.
Genetically modified feed
The production of meat, milk and eggs has reached a dimension in Europe which makes the import of large quantities of animal feed essential. In particular, soybeans are imported from North and South America. As a rule, feed also contains a proportion of genetically modified soybeans. However, it can be assumed that the food produced in each case has no differences to purely conventional production. For example, several studies have shown that genetically modified feed can not be detected in milk.
So far, genetic engineering has found its way into our supermarkets only indirectly. In Europe, there is still great reluctance towards this technology. However, global developments show that genetic engineering will continue to expand in many areas.