Abstract
Genetic modification of microorganisms, plants and animals has been applied for the production of food additives (enzymes, amino acids, aroma compounds) and organisms which are directly used as food or food additives. After extensive biochemical, technological and toxicological evaluations, several products have gained legal acceptance and reached global markets. Fermentation-produced chymosin, microbial amylases and alpha-acetolactate decarboxylase are routinely used in Europe and America without the necessity of labelling the final products. Genetically modified tomatoes, potatoes, squash, soybeans, tobacco, maize and cotton are also on the market in different parts of the world. The strategies of genetic modification and safety evaluations are summarized and discussed. The labelling philosophy is presented here along with the European Union’s legislation regarding novel food.
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