Biotechnology and genetic improvements will continue to make agriculture more productive and thus make the best possible use of arable land. Foods available in Canada have not been developed using genetic material from animals. Biotechnology has also created improved enzymes, yeasts and other ingredients for bread, cheese, yogurt, beer, wine and other processed foods. In the laboratory, researchers are exploring ways to make plants hardier. For example, by splicing genes from fish into plants, those plants could one day be more resistant to cold weather.
Any new product requires years of testing to meet the rigorous safety and inspection standards.
Canada s regulatory system cannot be relied upon to protect consumers. Canada has one of the best food approval and inspection systems in the world and serves as a model for many other countries. Biotechnology like any other major scientific tool has to be used with the sort of caution that is built in to Canada s regulatory system. In practical terms, our science-based system requires years of tests, studies and independent assessment by regulatory authorities before any new products reach consumers. This same system has been equally important for ensuring that different production methods such as those used for organic foods are safe for consumers.