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What Is Bioengineered Food Ingredients? Bioengineered food ingredients are those that contain detectable genetic material modified through in vitro recombinant deoxyribonucleic acid (rDNA) techniques, offering consumers more insight into their dietary choices, particularly on larosafoods.com. Let’s delve deeper into the world of bioengineered food, uncovering what it means for your plate and health, and how larosafoods.com supports informed eating with delicious and reliable information and recipes.

1. Understanding the National Bioengineered Food Disclosure Standard

The National Bioengineered Food Disclosure Standard (NBFDS) is designed to provide more transparency around the foods we consume. But what does this standard entail?

The National Bioengineered Food Disclosure Standard (NBFDS) mandates that food manufacturers, importers, and certain retailers disclose whether their products are bioengineered (BE) or contain bioengineered food ingredients. This standard aims to give consumers more information about their food choices. According to the USDA, the NBFDS defines bioengineered foods as those containing detectable genetic material modified through in vitro recombinant deoxyribonucleic acid (rDNA) techniques, where the modification could not be achieved through conventional breeding or found naturally.

2. Effective Date vs. Mandatory Compliance Date: What’s the Difference?

Navigating the dates associated with the NBFDS can be confusing. What exactly is the difference between the effective date and the mandatory compliance date?

The Effective Date is when a published Final Rule goes into effect and becomes operative. The Mandatory Compliance Date is the date when foods entering commerce must be labeled according to the Standard, and regulated entities using food on the List are required to maintain records. This distinction is crucial for manufacturers and retailers to ensure they meet the necessary labeling requirements.

3. When Is a Food Considered to Have “Entered Commerce”?

Understanding when a food officially “enters commerce” is key for compliance. When does USDA consider a food as having “entered commerce?”

USDA considers a food to have “entered commerce” on the date it is labeled for retail sale. This clarifies the point at which labeling compliance becomes mandatory for food products.

4. Label Compliance: How Long Can Non-Compliant Labels Remain?

If a label doesn’t meet the NBFDS standards, how long can it remain on store shelves? How long can labels that are not compliant with the Standard remain on grocery store shelves?

All foods entering commerce must be labeled in compliance with the Standard. The Standard does not regulate how long foods that entered commerce before the mandatory compliance date can remain in retail settings. This means retailers have some leeway for products already in distribution before the compliance date.

5. Who Is Required to Comply with the NBFDS?

Knowing who needs to comply with the NBFDS is essential for businesses in the food industry. Who must comply with the disclosure requirements of the Standard? What is a regulated entity?

Regulated entities, including food manufacturers, importers, and certain retailers who label food for retail sale, must comply with the Standard. However, the law exempts restaurants, similar retail food establishments (e.g., cafeterias, food trucks, airplanes), and very small food manufacturers with annual receipts of less than $2,500,000. Notably, dietary supplement manufacturers and importers are included in the definition of food and must also comply with the disclosure requirements.

6. Bakery Products and the NBFDS: What’s Covered?

Bakeries offer a variety of products, and it’s not always clear which ones fall under the NBFDS. A bakery sells sandwiches, soups, salads, breads, muffins, cookies, and many other baked goods. Some of these items are sold as single servings (e.g. soup and salads), while others are multiple servings (e.g. loaf of bread and bag of dinner rolls). Which of these foods, if any, are subject to the Standard?

According to exemptions at 7 CFR 66.5(a), restaurants and similar retail food establishments are not required to comply with the National Bioengineered Food Disclosure Standard (the Standard), although they may voluntarily comply if they so choose. All restaurant-type foods sold inside a standalone restaurant or a similar retail food establishment fall under this exemption. A bakery or deli that is part of a larger retail establishment, such as a grocery store, that sells restaurant-type foods intended for immediate consumption, such as a single-serving salad, a single muffin, a sandwich, or a single serving of soup, would be considered a restaurant or similar retail food establishment when selling these restaurant-type foods, and such foods would not be subject to the Standard. Conversely, foods such as a container with multiple muffins, a loaf of bread, or a bag of dinner rolls that are not intended for immediate consumption, would be subject to the Standard because they are not considered to be restaurant-type foods sold in a restaurant or similar retail food establishment.

7. Which Products Must Comply with NBFDS Disclosure?

When it comes to labeling, clarity is crucial. What products must comply with the NBFDS disclosure requirements?

Bioengineered foods or foods that contain bioengineered food ingredients must be labeled with the bioengineered food disclosure. The Standard defines bioengineered foods as those that contain detectable genetic material that has been modified through in vitro recombinant deoxyribonucleic acid (rDNA) techniques and for which the modification could not otherwise be obtained through conventional breeding or found in nature. Highly refined foods or ingredients that do not contain detectable modified genetic material are not bioengineered foods and therefore do not require labeling.

8. Understanding the List of Bioengineered Foods

The List of Bioengineered Foods is a key resource for compliance. What exactly is this list and how is it used?

The List of Bioengineered Foods (List) identifies bioengineered foods that are authorized for commercial production (by the country in which it is produced) and in legal production somewhere in the world. The List tells regulated entities which foods they must keep records for and which foods may require BE disclosures. The list currently includes alfalfa, apple (ArcticTM varieties), canola, corn, cotton, eggplant (BARI Bt Begun varieties), papaya (ringspot virus-resistant varieties), pineapple (pink fleshed varieties), potato, salmon (AquAdvantage®), soybean, summer squash and sugarbeet. Regulated entities must disclose bioengineered foods even if they are not on the List if their records show the food is bioengineered. Additional information about the crops and foods on the List is available on the AMS website, including details about specific varieties of crops and foods that have been bioengineered.

Here’s a summary in a table:

9. Processed Foods and Disclosure Requirements

Many foods undergo processing, which raises questions about disclosure. If I’m using a processed form of a food on the List, do I need to make a bioengineered food disclosure?

Whether an ingredient derived from a bioengineered food (such as corn, canola, or soybeans) is considered bioengineered depends on whether it contains detectable modified genetic material. According to 7 CFR 66.1, bioengineered foods must contain detectable modified genetic material. Therefore, if ingredients like corn starch, canola oil, and soy lecithin contain detectable modified genetic material, they require a bioengineered food disclosure. However, if these ingredients are highly refined and records show that the modified genetic material is no longer detectable, they do not require disclosure.

10. Animal Products and Bioengineered Feed

The diet of animals can affect how their products are classified. Is an animal product considered a bioengineered food if the animal ate bioengineered feed?

According to 7 CFR 66.5, food produced from an animal fed bioengineered feed is not considered a bioengineered food solely because the animal consumed bioengineered feed. For example, milk from a cow that ate bioengineered alfalfa is not considered a bioengineered food just because of the animal’s diet.

11. How Will the List Be Updated?

Staying informed about changes to the List is crucial for compliance. How will the List be updated?

USDA will update the List when necessary to reflect the current availability of bioengineered foods. Before making updates, USDA will coordinate with other Federal regulatory agencies involved in biotechnology regulation. USDA will also conduct annual reviews of the List and, if necessary, initiate rulemaking to amend it. Public input regarding the List’s composition is welcomed on an ongoing basis. The Standard also outlines a rulemaking process to determine whether certain “factors and conditions” may exclude specific foods from being considered bioengineered.

12. Detecting Modified Genetic Material: How Can You Tell?

Determining whether a food contains detectable modified genetic material is vital for proper labeling. How can I tell if my food has detectable modified genetic material?

The Standard identifies three ways to determine that modified genetic material is not detectable:

1. Using records to verify that a food is sourced from a non-bioengineered crop.
2. Using records to verify that a food has been subjected to a refinement process validated to render modified genetic material undetectable.
3. Maintaining certificates of analysis or other testing records appropriate to a specific food that confirm the absence of detectable modified genetic material.

These methods provide regulated entities with clear guidelines for compliance.

13. Impact on Foreign Trade

The NBFDS has implications beyond domestic markets. Will the Standard have an impact on foreign trade?

The Standard is not intended to disrupt trade and places the same requirements on domestic and foreign entities. During the rulemaking process, USDA sought input from all stakeholders regarding any unique issues associated with bioengineered food disclosure for imports. The proposed rule was notified to the World Trade Organization and open for comments from trading partners. USDA’s Foreign Agricultural Service is prepared to work closely with countries that import food into the United States to help them understand the Standard’s requirements.

14. Information on the AMS Website

The AMS website is a valuable resource for staying informed. What is the information that AMS has on its website for each of the items on the List of Bioengineered Foods?

The information on the AMS website is designed to help regulated entities understand which varieties of foods on the List may be bioengineered. The website includes specific details about traits, varieties, and production information (i.e., location) to help regulated entities determine whether they need to make a BE disclosure. This resource is regularly maintained and updated to provide the most current information.

15. Reporting Non-Compliance

It’s important to know how to report potential violations. If I think there is a food that is bioengineered, but it does not include a bioengineered food disclosure, how do I report that?

Anyone who suspects a violation may file a written complaint with the AMS Administrator by mail or on the AMS website. This ensures that the Standard is properly enforced and that consumers are accurately informed.

16. Products Supplied to Foodservice End Users

The end destination of a product can influence disclosure requirements. If a regulated entity supplies product to a distributor who only distributes products to foodservice end users, does the product manufactured by the regulated entity and sold by a distributor exclusively to a foodservice establishment require the BE disclosure?

According to 7 USC 1639a and 7 CFR 66.3(b), food subject to labeling under the Federal Food, Drug, and Cosmetic Act and certain foods subject to the labeling requirements of the USDA Food Safety Inspection Service must comply with the National Bioengineered Food Disclosure Standard (the Standard). However, the Standard also excludes certain foods from this labeling requirement. At 7 USC 1639b and 7 CFR 66.5(a), food served in a restaurant or similar retail food establishment is exempted. Because the Standard exempts food served in a restaurant or similar retail food establishment, food being supplied to a restaurant or similar retail food establishment is not subject to the Standard as long as that food is being served in a restaurant or similar retail food establishment.

17. Allowable Percentage of Recombinant DNA

A small amount of bioengineered material may not always trigger labeling requirements. Is there any allowable percentage of recombinant DNA presence that would render a food product exempt from labeling under the law?

The Standard includes an exemption at 7 CFR 66.5(c) that does not require disclosure for foods in which no ingredient intentionally contains a bioengineered substance, with an allowance for inadvertent or technically unavoidable bioengineered presence of up to five percent for each ingredient. Bioengineered substance is defined at 7 CFR 66.1. For example, if a food manufacturer sources non-bioengineered corn and that non-bioengineered corn has an inadvertent or technically unavoidable amount of a bioengineered substance that is less than 5 percent, then disclosure is not required. However, if a food manufacturer intends to use a highly refined ingredient produced from a bioengineered food such as corn but does not refine that ingredient to the point where modified genetic material is no longer detectable, that ingredient still requires disclosure regardless of the amount of modified genetic material that may remain.

18. Sufficient Records for Compliance

Keeping accurate records is key to demonstrating compliance. We currently have specifications on the ingredients we use stating whether or not they are genetically modified, is that a sufficient record along with the invoice stating that we purchased the product from that company?

According to 7 CFR 66.3, disclosure is required for a food that is a bioengineered food or contains a bioengineered food ingredient. The definition of bioengineered food is included at 7 CFR 66.1. Regulated entities are required to keep records that demonstrate compliance with the disclosure requirements for bioengineered foods and bioengineered food ingredients, as stated at 7 CFR 66.302. If the records that you currently keep show whether a food is genetically modified align with the definition of bioengineered food, as stated at 7 CFR 66.1, and you make appropriate disclosures based on those records, then those records should be sufficient to comply with the law.

19. Validating Processes for Highly Refined Ingredients

Consistency in refining processes is essential for compliance. Will each facility be required to validate a process for highly refined ingredients? Or will facilities that use the same processes be able to rely on results from a process that has already been validated?

The requirements for a validated refining process are explained at 7 CFR 66.9(b). These requirements state that once a refining process has been validated to render modified genetic material in a food undetectable, additional testing is not necessary to confirm the absence of detectable modified genetic material in food subsequently refined through that process, provided that no significant changes are made to the validated process and provided that records are maintained to demonstrate that the refining process has been validated and that the validated refining process is followed. Validation refers to the process, not the facility in which the process occurs. Once a process is validated under the Standard and all recordkeeping requirements are followed, that validated process does not need to be revalidated when completed in a different facility.

20. AMS List of Validated Refining Processes

Given the complexities of food production, will AMS maintain a list of validated refining processes?

No, AMS will not be maintaining a list of validated refining processes. Given the proprietary nature of food production, AMS believes that regulated entities are in the best position to determine whether the processes they use make modified genetic material undetectable.

21. Records for Inadvertent Bioengineered Presence

What types of records are required to show that the presence of a bioengineered substance is inadvertent or technically unavoidable? If a food manufacturer has specification sheets that require ingredient suppliers to provide inputs with less than or equal to 0.9% BE substance, can they assume that such presence is inadvertent or technically unavoidable?

At 7 CFR 66.5(c), the Standard exempts from disclosure a food in which no ingredient intentionally contains a bioengineered substance, with an allowance for inadvertent or technically unavoidable bioengineered presence of up to five percent for each ingredient. Any intentional use of a bioengineered food or bioengineered food ingredient requires disclosure. If a regulated entity’s records indicate they have sourced a non-bioengineered ingredient and they have taken reasonable precautions to keep bioengineered and non-bioengineered ingredients separate, then AMS may presume that any bioengineered presence below five percent is inadvertent or technically unavoidable. A record that indicates an ingredient has less than or equal to 0.9 percent BE presence, without more, is insufficient because the amount up to or equal to 0.9 percent may have been intentionally included. A record that indicates an ingredient was sourced from a non-bioengineered crop, reasonable precautions have been taken to keep that non-bioengineered crop and ingredient separate from bioengineered crops and ingredients, and that any presence of a bioengineered substance is less than or equal to 0.9 would be sufficient to demonstrate compliance with the exemption at 7 CFR 66.5(c).

22. Enzymes, Yeasts, and Micro-Organisms: BE Status Verification

Ensuring compliance often means verifying the status of various ingredients. Is documentation required to verify the BE status of enzymes, yeasts, and other micro-organisms, when I do not have definitive knowledge that these ingredients are bioengineered?

As required by 7 CFR 66.109, if a regulated entity has actual knowledge that a food is a bioengineered food or contains a bioengineered food ingredient, it must make an appropriate disclosure. For foods not on the AMS List of Bioengineered Foods, like enzymes, yeasts, and other micro-organisms, if a regulated entity’s records demonstrate they have actual knowledge that they are using a bioengineered version of these foods, then they must make a disclosure.

23. Identifying the First Ingredient in a Component Ingredient Statement

Understanding ingredient order is crucial for accurate labeling. When a product label has a component ingredient statement (e.g., FILLING: PORK, ONION, CABBAGE, CORN, SALT, SUGAR. WRAPPER: WHEAT FLOUR, WATER.), how do I identify the first ingredient?

Predominance is defined at 7 CFR 66.1 and what foods are subject to the Standard based on the predominance of certain ingredients is explained at 7 CFR 66.3(b). For purposes of applying 7 CFR 66.3(b), AMS will look at the ingredients in the order in which they appear on the ingredient list of the food label. In this example, AMS would consider pork to be the first ingredient. Because pork is subject to the Federal Meat Inspection Act, the food would not be subject to the Standard.

24. Impact of the SECURE Rule on NBFDS Labeling Requirements

Regulatory changes can sometimes impact labeling. Does the final SECURE rule (7 CFR 340) impact labeling requirements under the National Bioengineered Food Disclosure Standard (NBFDS)?

No. Although both the SECURE rule and NBFDS evaluate products based, in part, on what is possible through conventional breeding, SECURE is a regulatory rule that considers plant pest risk, while the NBFDS is a marketing standard intended to provide consumers with more information about their food. A correlation between products exempt under SECURE and those that do not require a bioengineered food disclosure under the NBFDS is likely; however, products are subject to a separate evaluation under each of the respective frameworks.

25. USDA Approved Laboratories for Testing Modified Genetic Material

For entities needing to test for modified genetic material, does USDA maintain a list of approved laboratories for testing the modified genetic material?

No, USDA does not maintain an approved list of labs to test modified genetic material (rDNA). USDA published guidance documents on validation of a refinement process and selection of a test method. These documents can be found on the AMS BE disclosure webpage.

26. Exemption of Closed-Faced Sandwich with Meat as the First Ingredient

If meat is the first ingredient in a closed faced sandwich, is this still exempted even though it is technically not amenable and therefore not covered under Federal Meat Inspection Act (FMIA)(21 U.S.C. 601 et seq.), the Poultry Products Inspection Act (PPIA)(21 U.S.C. 451 et seq.), or the Egg Products Inspection Act (EPIA)(21 U.S.C. 1031 et seq.) administered by the Food Safety and Inspection Service (FSIS)?

As stated at 7 CFR 66.3(b), the Standard applies only to a food subject to: (1) the labeling requirements of the Federal, Food, Drug, and Cosmetic Act (“FDCA”); or (2) the labeling requirements under the Federal Meat Inspection Act, the Poultry Products Inspection Act, or the Egg Products Inspection Act only if: (i) the most predominant ingredient of the food would independently be subject to the labeling requirements under the FDCA; or (ii) the most predominant ingredient of the food is broth, stock, water, or a similar solution and the second-most predominant ingredient of the food would independently be subject to the labeling requirements of the FDCA. Because a closed-face sandwich is subject to the labeling requirements of the FDCA, the closed-face sandwich is subject to the Standard even though the first ingredient is meat.

27. USDA Certification of Bioengineered Foods

To clarify, does the USDA certify food to be bioengineered, or non-bioengineered?

No, USDA does not certify foods to be bioengineered or non-bioengineered. The Standard requires disclosure for foods that are or may be bioengineered. The Standard does not require any claims to be made about the absence of bioengineered food ingredients. While the Standard does not require any absence claims, it does state at 7 USC 1639c(c) that “a food may not be considered to be ‘not bioengineered’, ‘non-GMO’, or any other similar claim describing the absence of bioengineering in the food solely because the food is not required to bear a disclosure that the food is bioengineered.” As such, just because a food does not require a bioengineered food disclosure does not mean you can make a “non-gmo” claim. The Standard, at 7 CFR 66.118, does allow other claims to be made about bioengineered foods, provided that such claims are consistent with applicable Federal law. As such, absence claims may be allowed provided they are consistent with applicable Federal law. In most cases, the use of absence claims such as “non-gmo” are regulated by the Food and Drug Administration (FDA) and the Food Safety Inspection Service (FSIS).

28. Regulations for Beer, Wine, Spirits, and Alcohol-Containing Foods

Navigating the rules for alcoholic beverages and foods containing alcohol can be complex. Are beer, wine, spirits, and foods that contain alcohol subject to the Standard?

As noted at 7 USC 1639a and 7 CFR 66.3(b), food subject to labeling under the Federal Food, Drug, and Cosmetic Act (FDCA) and certain foods subject to the labeling requirements of the USDA Food Safety Inspection Service (FSIS) are required to comply with the National Bioengineered Food Disclosure Standard (the Standard). Certain beverages containing alcohol are not subject to the labeling requirements of the FDCA. The alcohol products below are subject to the labeling provisions of the Federal Alcohol Administration Act (FAA Act) and are not subject to the Standard:

• All beverage spirits, malt beverages, and their products regardless of the alcohol content (27 CFR Parts 4, 5, and 7). This includes a distilled spirit that is mixed with something else (e.g., vodka mixed with soda water in a can).
• Beverage wines and wine products containing at least 7% alcohol by volume (abv) and no more than 24% abv. This includes grape wines, cider, mead, sake, and kombucha, if the alcohol content is at least 7% abv.

Other alcohols and food products containing alcohol that do not fall under the FAA Act jurisdiction are subject to the Standard, as they are subject to the labeling requirements of the FDCA. This includes:

• Non-beverage products (regardless of the alcohol base), such as salted cooking wines, cooking sprays, or vanilla extract.
• A malted beverage that is made with other cereal grains and does not include barley with hops (e.g., only malted corn).
• Wines and wine products that are between 0% abv and 6.99% abv. This may include grape wines, cider, mead, sake, and kombucha if the alcohol content is less than 7% abv.

29. Rum Cake and Bioengineered Alcohol Disclosure

We use alcohol as an ingredient in our rum cake. If the alcohol is derived from a food on the AMS List of Bioengineered Foods, do we need to make a bioengineered food disclosure?

If the rum cake or other products you produce are subject to the labeling requirements of the Federal Food, Drug, and Cosmetic Act (FDCA), then your products are subject to the Standard and must include a bioengineered food disclosure if you use any bioengineered foods or bioengineered food ingredients. When independently sold as a spirit, rum would not be subject to the Standard because it is not subject to the labeling requirements under the FDCA. However, when it’s used as an ingredient in a product that’s subject to the FDCA, such as rum cake, if the rum used as an ingredient meets the definition of a bioengineered food at 7 CFR 66.1, then the product requires a disclosure. Similarly, if any other ingredient in the rum cake meets the definition of a bioengineered food, the product would require a disclosure.

30. Broths and Stocks: Compliance with the Standard

The primary ingredient can determine whether a product is subject to the Standard. We manufacture foods that are primarily meat or poultry broths, are our products subject to the Standard? How do you treat vegetable broth in a product that is subject to FSIS labeling authorities?

The Standard applies to food subject to (1) the labeling requirements of the Federal Food, Drug, and Cosmetic Act (FDCA) or (2) food subject to the labeling requirements under the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA), or the Egg Products Inspection Act (EPIA) if the most predominant ingredient of the food would independently be subject to the FDCA; or the most predominant ingredient of the food is broth, stock, water, or a similar solution and the second most predominant ingredient of the food would independently be subject to the labeling requirements under the FDCA.

For food products with meat broth as the first ingredient:

If a product is subject to the labeling requirements of the FMIA, PPIA, or EPIA, and its first ingredient is meat broth that is individually subject to the Federal Meat Inspection Act, that food is not subject to the Standard, even if any of the remaining ingredients would, on their own, be considered bioengineered foods and otherwise subject to the Standard.

For food products with poultry broth as the first ingredient:

If a product is subject to the labeling requirements of the FMIA, PPIA, or EPIA, and its first ingredient is poultry broth, it is subject to the Standard because poultry broth is independently subject to the labeling requirements of the FDCA. The product would be subject to the Standard and would require a disclosure if any of the ingredients are bioengineered, unless you maintain records that demonstrate the food does not meet the definition of a bioengineered food, found at 7 CFR 66.1.

For food products with vegetable broth as the first ingredient:

If a product is subject to the labeling requirements of the FMIA, PPIA, or EPIA, and its first ingredient is vegetable broth, that food product would only be subject to the Standard if its second ingredient was subject to the labeling requirements of the FDCA. If the second ingredient is independently subject to the FDCA, the product would be subject to the Standard and would require a disclosure if any of the ingredients are bioengineered, unless you maintain records that demonstrate the food does not meet the definition of a bioengineered food, found at 7 CFR 66.1.

31. Meat Pizza and Compliance with NBFDS

A pizza manufacturer lists their ingredients as: Crust, meat pepperoni, cheese, tomato sauce. Are these meat pizzas subject to the Standard?

As stated at 7 CFR 66.3(b) the Standard applies to food subject to (1) the labeling requirements of the Federal Food, Drug, and Cosmetic Act (FDCA) or (2) food subject to the labeling requirements under the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA), or the Egg Products Inspection Act (EPIA) if the most predominant ingredient of the food would independently be subject to the FDCA; or the most predominant ingredient of the food is broth, stock, water, or a similar solution and the second most predominant ingredient of the food would independently be subject to the labeling requirements under the FDCA. Here, if the pizza is subject to the FDCA, the product would be subject to the Standard and would require a disclosure if any of the ingredients are bioengineered, unless you maintain records that demonstrate the food does not meet the definition of a bioengineered food, found at 7 CFR 66.1. If the pizza is subject to the FMIA, PPIA, or EPIA, you would then look to the most predominant ingredient to determine if the product is subject to the Standard. Crust is subject to the labeling requirements of the FDCA, and accordingly, even if this were an FSIS regulated product, the pizza would be subject to the Standard.

32. The Debate Around Bioengineered Foods: Benefits and Concerns

Bioengineered foods have sparked much discussion. What are the primary benefits and concerns associated with them?

Benefits of Bioengineered Foods:

• Increased Crop Yield: Bioengineering can create crops that are more resistant to pests, diseases, and herbicides, leading to higher yields. According to a study by the University of California, Davis, genetically modified corn crops saw a yield increase of 6-25% compared to conventional varieties.
• Enhanced Nutritional Value: Bioengineering can enhance the nutritional content of foods. Golden Rice, for example, is genetically modified to produce beta-carotene, which the body converts to vitamin A, addressing vitamin deficiencies in regions where rice is a staple food.
• Reduced Pesticide Use: Some bioengineered crops are designed to be insect-resistant, reducing the need for pesticide applications. A report by the USDA found that the use of insect-resistant cotton reduced insecticide applications by 39% in the United States.
• Improved Crop Quality: Bioengineering can improve the quality of crops by modifying traits such as taste, texture, and shelf life. The Arctic Apple, for instance, is engineered to resist browning, enhancing its appeal to consumers.
• Climate Change Adaptation: Bioengineering can help crops adapt to changing environmental conditions, such as drought and salinity. Researchers at the International Rice Research Institute (IRRI) have developed rice varieties that are more tolerant to drought, helping farmers in water-scarce regions.

Concerns About Bioengineered Foods:

• Potential Health Risks: Some consumers worry about the potential health risks associated with consuming bioengineered foods, such as allergic reactions and toxicity. However, regulatory agencies like the FDA and EFSA conduct rigorous safety assessments to ensure that bioengineered foods are safe for human consumption.
• Environmental Impact: Concerns have been raised about the environmental impact of bioengineered crops, such as the development of herbicide-resistant weeds and the loss of biodiversity. Farmers are encouraged to adopt best management practices to mitigate these risks, such as rotating crops and using integrated pest management strategies.
• Socioeconomic Issues: Some stakeholders worry about the socioeconomic impact of bioengineered crops, particularly on small farmers in developing countries. Ensuring equitable access to technology and promoting sustainable farming practices are important considerations.
• Labeling and Transparency: Consumers want clear and transparent labeling of bioengineered foods to make informed choices. The National Bioengineered Food Disclosure Standard (NBFDS) aims to provide consumers with more information about their food.
• Ethical Considerations: Ethical concerns have been raised about the use of bioengineering in agriculture, such as the potential for unintended consequences and the alteration of natural ecosystems. Responsible innovation and ethical oversight are essential to address these concerns.

33. Debunking Common Myths About Bioengineered Foods

Despite the regulations and research, misinformation about bioengineered foods persists. Let’s address some common myths: