British Food Journal: Volume 98 Issue 4/5

Genetic manipulation of crops

Peter R. Shewry, Paul Lazzeri

Genetic engineering offers an opportunity to improve aspects of the agronomic performance, resistance to pests and pathogens and end use quality of crops by inserting specific…

Genetic modification of farm animals

Grahame Bulfield

Animal production is still a major UK industry of about £10 billion and like all aspects of agriculture faces a number of challenges. The biotechnology revolution is also sweeping…

Biotechnology and enzymes in the food industry

Greg Tucker

Enzymes present in raw food materials can play a key role in processing. Biotechnology can be used to manipulate and employ enzymes in food production. Presents several case…

Patenting, intellectual property rights and food biotechnology

Robin Nott

Explains the principles and purposes of patenting. Discusses the role of patenting plant variety rights and other protection in relation to developments in plant and animal…

UK food industry initiatives

Caroline Brown

Describes the work of the Advisory Working Group in Biotechnology established by the Institute of Grocery Distribution. This brought together representatives from a range of…

Food biotechnology ‐ views of farmers and growers

Clare Gosling

Presents the views of farmers and growers on the use of biotechnology in the production of food. Identifies many significant benefits for consumers and producers. However, the…

Consumers and biotechnology in The Netherlands

Anneke M. Hamstra, Carla Smink

Reports on studies conducted in The Netherlands on consumer attitudes to food products which involve the use of biotechnology. Finds that transgenic animals were not acceptable…

Consumer acceptability of genetically modified foods with special reference to farmed salmon

Sharron Kuznesof, Christopher Ritson

This study employs a focus group methodology to examine the factors affecting the acceptability of gene technology in food production, using genetically modified (GM) farmed…

Effective communication about genetic engineering and food

Lynn J. Frewer, Chaya Howard, Richard Shepherd

Discusses the importance of effective risk‐benefit communication about genetic engineering in food production. The consumer, industry and science are all likely to benefit from…

Genetic modification for the production of food: the food industry’s response

Basma Ellahi

Explores the scope for using genetically modified organisms by undertaking a survey which considered awareness (knowledge) of and policy implications for both the UK food retailer…