"Biotech" Labeling: When You Need to Know

For the most part, foods produced through biotechnology won't seem

much different than foods you enjoy already. They may taste good, look

fresh, and be available longer in the year. Most of these foods won't need

any special food label— because they're not much different.

In fact, bioengineered foods are subject to the same labeling regulations as

any other foods. In some cases, special food labeling will be required on

"biotech" foods:

...if a food contains an allergen. Allergic reactions can come from proteins

in foods. And genes are made of proteins. So when a gene is taken from a

food known to cause allergic reactions (such as peanuts), then transferred

to another food (such as potatoes), the new food must be labeled clearly.

That label would indicate that an allergen may be present—information

consumers with food allergies will rely on. (An added note: Research is

underway to develop bioengineered foods from which proteins that cause

allergic reactions are removed.)

...if the nutritional content changes. Foods that are bioengineered to

change their nutritional content will be labeled, too—perhaps rice with more protein, or cooking oil with less saturated fat. That way you'll know

how those foods fit nutritionally into your overall food choices for the day.

...if the food changes composition. Perhaps it would be labeled with a new

Varietal name. Or maybe, like broccoflower, it would carry a new identity

altogether.

Growing Possibilities...

Food biotechnology holds great promise for feeding the world. It's

being developed in the global marketplace, not just in the United States.

These changes won't happen all at once. But gradually, you might find the

following foods in your supermarket:

> low-caffeine coffee beans

> freeze-resistant tomatoes

> low-fat potato chips or french fries, made from higher-starch potatoes

that absorb less fat

> vegetables and fruits with higher levels of vitamins C and E and beta

carotene

> rice, corn, soybeans, and other vegetables that contain a higher-quality

protein (more amino acids)

> insect- and virus-resistant fruits and vegetables, such as cantaloupe,

cucumbers, tomatoes, corn, and squash, which require less pesticides for

growing them

> vegetable oils—canola, corn, soybean, and others—that are lower in

saturated fat

> drought-resistant corn for growing in regions with extreme heat and

drought