Genetic Modification in the Food Industry : A Strategy for Food Quality Improvement

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. Front Matter....Pages i-xvi Front Matter....Pages 1-1 Modern food biotechnology: overview of key issues....Pages 3-26 Consumer perceptions of modern food biotechnology....Pages 27-46 Moral concerns and the educational function of ethics....Pages 47-60 Worldwide regulatory issues: legislation and labelling....Pages 61-88 Communicating biotechnology to an uncertain public: the need to raise awareness....Pages 89-97 Front Matter....Pages 99-99 Food enzymes....Pages 101-128 Brewing with genetically modified amylolytic yeast....Pages 129-157 Baker’s yeast....Pages 158-173 Starter cultures for the dairy industry....Pages 174-192 Designer oils: the high oleic acid soybean....Pages 193-213 Potatoes....Pages 214-227 Cereals....Pages 228-249 Back Matter....Pages 251-260