As the controversy over the safety and ethics of biotechnology continues in government, industry and public arenas, consumer acceptance is key to the success of genetically engineered foods in the future, say two University of Illinois faculty.
Biotechnology is a much more hotly debated issue in Europe than in the states.
The European Union has mandated that genetically modified foods be labeled. Even in the U.S. where consumers are more supportive of new technology, several major food companies are refusing to use genetically engineered ingredients as a result of perceived consumer opposition. ADM and other large grain companies require that genetic engineered grain be segregated from natural grain. Many think they are champions for consumers, yet surveys show that a majority of American consumers support the new technology. Only 14 percent perceived genetic engineering as a serious food risk in a 1995 Food Marketing Institute survey.