Viewpoint: spilling the genes – what we should know about genetically engineered foods

Observes that an indirect reason why genetically engineered food is viewed with suspicion is that recent serious food safety problems have undermined public confidence, both in the food industry and in government, making further “tampering” with food unwelcome. Challenges the assertion that genetic engineering is the answer to worldwide hunger and cites reasons to disbelieve it. Suggests that any advantages from genetic engineering are more likely to benefit the food industry, rather than consumers. Addresses the issues of potential new hazards, lack of clear labelling and the likelihood that impending European Union legislation will not control the producer‐driven development and increased used of genetically engineered enzymes, additives and food ingredients. Questions whether that which is technically feasible is necessarily desirable.