A bulletin for the Australian Food Industry March 1995
Contents: Raw materials - the impact of biotechnology on food crops | New labelling requirements for cheese | Chlorine and drinking water | Safe food handling | Self-serve salad bars
Raw materials - the impact of biotechnology on food crops
Genetic modification is now being applied to major food crops around the world. In the United States the FLAVR SAVR tomato has been cleared by the Food & Drug Authority; other genetically modified crops are under consideration in North America and Europe. These include oil crops, fruits, vegetables and cereals. Biotechnology can be used for greater control of processing characteristics, sensory properties and shelf-life.The United Kingdom's Advisory Committee on Novel Foods and Processes (ACNFP) is currently considering a number of products made from genetically engineered crops. These include oil from modified oilseed rape, oil and protein from soybean, and paste from tomatoes genetically modified for reduced pectin degradation – the paste has a high viscosity which reduces the need for heating that can adversely affect flavour. Although no product is likely to be available for some time, research continues on fruit modification for improved shelf-life.
Other practical applications of biotechnology have been developed for the food industry. It is now possible to modify both the length and the degree of saturation of fatty acids in plants, which presents the prospect of producing tropical oils in temperate crops.
Controlling the level of sugar and starch in potatoes is another target. This could result in less fat absorption and less browning during frying. It could also lead to simpler blanching procedures. Crop protection by encouraging crops to produce their own defenses against insects which threaten them can lead to a reduction in the use of insecticides and fungicides.
All these are active areas of research in CSIRO.
In Australia the National Food Authority (NFA) is considering genetic modification of foods and food ingredients on a case-by-case basis; approval for genetic modification in this country has so far been limited to processing aids including enzymes and microorganisms.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au