GM INGREDIENTS SLOWLY FINDING THEIR WAY INTO EUROPEAN CONFECTIONERY

BY MARK ROWE

IN theory it sounds straightforward: if you don't want to make a confectionery product with a GM component you can source your ingredients through established channels that have clear traceability schemes. Similarly, if a consumer wants to eat a pastry then a labelling scheme exists to tell them whether or not the manufacturer has used GM products.
But in practice the presence or otherwise of GM components in the confectionery and baking industry is far from clear cut. Partly, this is because of the overwhelming scale of the GM ...


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