Table Of ContentGenetic Modification in the Food Industry
VISIT OUR FOOD SCIENCE SITE ON THE WEB
http://www.foodsci.com
e-mail orders: [email protected]
Genetie Modifieation in the Food Industry
A Strategy for Food Quality Improvement
Edited by
SIBEL ROLLER
South Bank University
London, UK
and
SUSAN HARLANDER
Vice-President
Pillsbury R&D
Minneapolis, USA
mJ
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.
First edition 1998
© 1998 Springer Science+B usiness Media Dordrecht
Originally published by Chapman & Hall in 1998
Softcover reprint ofthe hardcover 1st edition 1998
Thomson Science is a division of International Thomson Publishing I Cf) p'
lYPeset in 1O/12pt Times by Type Study, Scarborough, North Yorkshire
ISBN 978-1-4613-7665-1 ISBN 978-1-4615-5815-6 (eBook)
DOI 10.1007/978-1-4615-5815-6
All rights reserved. No part of this publication may be reproduced, stored in
a retrieval system or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior written
permission of the publishers. Applications for permission should be
addressed to the rights manager at the London address of the publisher.
The publisher makes no representation, express or implied, with regard
to the accuracy of the information contained in this book and cannot accept
any legal responsibility or liability for any errors or omissions that may be
made.
A catalogue record for this book is available from the British Library
Library of Congress Catalog Card Number: 97-75258
@l
Printed on permanent acid-free text paper, manufactured in
accordance with ANSIINISO Z39.48-1992 (Permanence ofPaper).
Contents
Contributors xi
Preface xv
Partl The Broader Issues 1
1 Modern food biotechnology: overview of key issues 3
SIBEL ROLLER AND SUSAN HARLANDER
1.1 Introduction 3
1.2 The basic techniques of genetic modification 5
1.3 Genetic modification of agronomic traits in crops 7
1.4 Environmental concerns 8
1.5 The genetic modification of quality in foods 10
1.6 The genetically modified tomato 11
1.6.1 The need for a tomato with improved flavour 11
1.6.2 The inhibition of pectin degradation in the GM
tomato
1.6.3 Performance, safety and approval of the GM
tomato 13
1.6.4 The marketing of the GM tomato 14
1.6.5 Prospects for quality improvement in fruit and
vegetables 14
1.7 Starter cultures for fermented foods 14
1.8 Diagnostics for food testing 15
1.9 The genetic modification of animals 16
1.9.1 Herman the transgenic bull 17
1.9.2 Dolly the cloned sheep 17
1.9.3 Recombinant BST 17
1.10 Safety and regulations 18
1.10.1 Labelling 20
1.10.2 Patenting of life forms 20
1.11 Consumer acceptance of gene technology in food
production 21
1.12 The case for communication 22
1.13 The future of genetic modification in the food industry 23
References 24
2 Consumer perceptions of modem food biotechnology 27
LYNN J. FREWER AND RICHARD SHEPHERD
2.1 Introduction 27
2.2 Knowledge and public understanding 28
2.3 The importance of social context 29
2.4 The international picture 32
2.5 Risk perception and consumer reaction 34
2.6 Credibility of the risk regulators 35
2.7 The role of the media in consumer acceptance 35
vi GENETIC MODIFICATION IN THE FOOD INDUSTRY
2.8 The development of effective communication about
biotechnology 38
2.8.1 What should be communicated? 39
2.8.2 Source credibility 40
2.8.3 Prior attitudes and source characteristics 41
2.8.4 Individual differences 42
2.8.5 The consensus conference model 42
2.9 Future research 43
2.10 Conclusions 44
References 44
3 Moral concerns and the educational function of ethics 47
ROGER STRAUGHAN
3.1 Introduction - why bother about ethics? 47
3.2 What are 'moral and ethical concerns'? 48
3.2.1 'Moral' concerns 48
3.2.2 'Ethical' concerns 49
3.3 Why should there be moral concerns about food biotechnology? 50
3.4 Is modem biotechnology wrong in itself? 51
3.5 Do the possible consequences of modem biotechnology
warrant moral concern? 55
3.6 Who will benefit? 58
3.7 Conclusions 59
Acknowledgement 60
References 60
4 Worldwide regulatory issues: legislation and labelling 61
NICK TOMLINSON
4.1 Introduction 61
4.2 Existing legislation 62
4.2.1 United Kingdom 62
4.2.2 The European Union 65
4.2.3 USA 69
4.2.4 Canada 74
4.2.5 Japan 78
4.2.6 Australia and New Zealand 80
4.2.7 China 82
4.3 Moves towards international harmonisation 82
4.3.1 Environmentallegislation 82
4.3.2 Food safety 83
4.3.3 Labelling 85
4.4 Conclusions 87
References 87
5 Communicating biotechnology to an uncertain public:
the need to raise awareness 89
JOANNA SCOTT
5.1 Introduction 89
5.2 Attitudes to biotechnology 90
5.3 The FDF communication programme on biotechnology 92
5.4 Other industry initiatives in the UK 94
5.5 The issue of labelling 94
5.6 International communication initiatives 95
5.7 Conclusions 96
References 97
CONTENTS vii
Part 2 Case Studies 99
6 Food euzymes 101
SIBEL ROLLER AND PETER W. GOODENOUGH
6.1 Introduction and historical perspective 101
6.2 Chymosin 102
6.2.1 The need for a milk-clotting enzyme 102
6.2.2 Milk clotting 103
6.2.3 The structure and synthesis of animal chymosin 104
6.2.4 The genetic modification of microorganisms for
chymosin production 104
6.2.5 The industrial production of recombinant chymosins 107
6.2.6 Technological performance of recombinant chymosins 107
6.2.7 Health, safety and environmental issues 108
6.2.8 Legislative and labelling position 110
6.2.9 Consumer acceptance and market penetration 110
6.3 Other food enzymes from GMOs 111
6.3.1 Recombinant enzymes for high fructose com syrup
production 111
6.3.2 Safety, legislation and labelling 113
6.4 Protein engineering of enzymes 114
6.4.1 The structure and function of proteins 115
6.4.2 Site-directed mutagenesis 117
6.4.3 Improving the properties of enzymes by protein engineering 118
6.5 Future prospects 124
References 125
7 Brewing with genetically modified amylolytic yeast 129
JOHN HAMMOND
7.1 Introduction 129
7.2 The genetic modification procedure 130
7.2.1 The genetics of amylolysis 130
7.2.2 Yeast transformation methods 131
7.2.3 Construction of an amylolytic strain of brewing yeast
using the STA2 gene 132
7.2.4 An alternative approach to the construction of an
amylolytic strain of brewing yeast using the GA gene 134
7.3 The technological performance of genetically modified
brewing yeasts 136
7.3.1 The yeast strain NCYC1324 [pDVK2] 136
7.3.2 The yeast strain NCYC1342.GA3 140
7.3.4 Advantages and disadvantages of genetically modified
amylolytic yeasts 144
7.4 Health, safety and environmental issues 144
7.4.1 Containment considerations 144
7.4.2 Transfer of 'novel' genetic material to other micro-
organisms and survivability of the modified strains 145
7.4.3 Pathogenicity and allergenicity 146
7.4.4 Disposal of waste yeast - environmental considerations 147
7.5 Legislative and labelling position 148
7.6 Consumer acceptance and marketing 150
7.7 Future prospects 151
7.7.1 Improved utilization of carbohydrates: yeasts
secreting l3-glucanases 151
7.7.2 Yeasts with a reduced capacity to produce diacetyl 152
7.7.3 Yeasts with a reduced capacity to produce hydrogen
sulphide 153
Vlll GENETIC MODIFICATION IN THE FOOD INDUSTRY
7.7.4 Increased production of flavour compounds 154
7.8 Conclusions 155
Acknowledgements 155
References 155
8 Baker's yeast 158
RUTGER VAN ROOIJEN AND PAUL KLAASSEN
8.1 Introduction and historical perspective 158
8.2 Traditional aproaches to yeast improvement 159
8.3 The construction of genetically modified baker's yeast 160
8.3.1 Transformation of yeast 161
8.3.2 The transforming DNA 161
8.3.3 Selection of transformants 162
8.3.4 Self-cloning in yeast 163
8.4 Technological properties of genetically modified baker's
yeast strains 163
8.4.1 Increased expression of MAL genes 163
8.4.2 Yeast with an enhanced trehalose content 165
8.4.3 Introduction of futile cycles in the glycolytic pathway 167
8.5 Future prospects 168
8.5.1 The impact of genome sequencing projects 170
8.5.2 Metabolic pathway engineering 171
References 172
9 Starter cultures for the dairy industry 174
COLIN HILL AND R. PAUL ROSS
9.1 Introduction 174
9.2 Improvement of dairy starters 176
9.3 Genetic tools available in lactococci 177
9.3.1 Assembling the tools 178
9.3.2 The development of more sophisticated techniques 179
9.4 Genetic transfer in lactic acid bacteria 180
9.4.1 Gene exchange mechanisms 181
9.5 Cloning and characterization of key lactococcal traits 181
9.5.1 Casein degradation 182
9.5.2 Bacteriophage resistance 182
9.6 'Natural' genetic modification of lactococcal starters 183
9.7 Metabolic engineering of lactococci 186
9.8 Social, cultural and legal aspects and implications 188
9.9 Conclusions 190
References 191
10 Designer oils: the high oleic acid soybean 193
ANTHONY 1. KINNEY AND SUSAN KNOWLTON
10.1 Introduction and historical perspective 193
10.2 Target applications in the genetic modification of oil 195
10.3 Development and composition of high oleic acid soybeans 197
10.4 Field performance of high oleic acid soybeans 199
10.5 Technological properties of high oleic acid soybeans 200
10.6 Health, safety and legislative issues 205
10.7 Environmental issues 208
10.8 Labelling of the high oleic acid soybean 209
10.9 Consumer acceptance and marketing 210
10.10 Future prospects: true designer oils 210
References 211
CONTENTS ix
11 Potatoes 214
DAVID M. STARK
11.1 Introduction and historical perspective 214
11.2 Production process and patent status 215
11.2.1 NewLeafTM potato 215
11.2.2 High solids potato 216
11.3 Field/process performance 217
11.3.1 NewLeafTM potato 217
11.3.2 High solids potato 218
11.4 Technological properties 219
11.4.1 NewLeafTM potato 219
11.4.2 High solids potato 220
11.5 Health, safety and environmental issues 223
11.5.1 NewLeafTM potato 223
11.5.2 High solids potato 224
11.6 Legislative and labeling position 224
11.6.1 NewLeafTM potato 224
11.6.2 High solids potato 225
11.7 Consumer acceptance and marketing 225
11.7.1 NewLeafTM potato 225
11.7.2 High solids potato 226
11.8 Future prospects 226
References 227
12 Cereals 228
PAUL CHRISTOU
12.1 Introduction and historical perspective 228
12.2 The techniques of genetic modification in cereals 230
12.2.1 Maize 231
12.2.2 Wheat 233
12.2.3 Rice 234
12.2.4 Barley 235
12.3 The application of gene technology in cereals 236
12.3.1 Maize 237
12.3.2 Wheat 239
12.3.3 Rice 240
12.3.4 Barley 243
12.4 Intellectual property and patenting issues in cereal
biotechnology 243
12.5 Health, safety and environmental issues 245
12.6 Legislative and labelling position 245
12.7 Consumer acceptance and marketing 246
12.8 Future prospects 247
References 247
Glossary 251
Index 259
Contributors
Karen Barber
Campaigns Manager
Food and Drink Federation
6 Catherine Street
London WC2B 5JJ, UK
Paul Christou
Laboratory for Transgenic Technology
John Innes Institute
Norwich Research Park
Colney
Norwich NR4 7UH, UK
Lynn J. Frewer
Department of Consumer Studies
Institute of Food Research
Reading Laboratory
Earley Gate
Reading RG6 6BZ, UK
Peter W. Goodenough
School of Plant Sciences
University of Reading
Plant Science Laboratories
Whiteknights
PO Box 221
Reading RG6 6AS, UK
John Hammond
Head of Information and Communications
Brewing Research International
Lyttel Hall
Nutfield
Surrey RH1 4HY, UK
