Caramel Colors and Genetically Modified Organisms (GMO's)

Analytical Testing

At this writing, there is no method for testing corn syrup to determine whether it was derived from genetically modified (GM) corn. There is no method for testing soybean oil to determine whether it was derived from GM soybeans. So documentation of carbohydrate origin from suppliers - not empirical test results - is the only way for food and beverage processors to determine whether caramel color has a GM source.

Product Options from D.D. Williamson

The standard for caramel color, as outlined by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), allows for the nutritive sweetener to be sourced from a variety of carbohydrates. Therefore, D.D. Williamson has choices in its raw material selection for manufacturing caramel colors.

Manufacturing GMO-Free* Products
Facility

County Cork, All products
Ireland

Shanghai, All products
China

Matsapha, All products
Swaziland

Manaus, All products
Brazil

Planned for all products

Louisville
or Modesto,
USA # 060
# 525
# 065 (equivalent to # 050)
# 165 (equivalent to # 105)
# 263 (equivalent to # 203)
# 363 (equivalent to # 303)
# 663 (equivalent to # 603)

* as defined in European regulation No. 49/200

The products listed above that are manufactured in USA carry a high price premium for sourcing carbohydrates from cane sugar instead of corn syrup. We would ask our customers to provide plenty of order lead-time for the Louisville or Modesto facilities to plan for such production.

Food Regulations

The European Union's regulation No. 49/2000 of 10 January 2000 introduces a de minimis labeling threshold for accidental GM content in food ingredients originated from non-GM sources. The percentage of GM material accidentally present in non-GM products cannot be greater than 1% of each ingredient individually examined. Processors will have to produce evidence that they have refrained from using GMO's as a source. The EU intends to review the 1% threshold limit in one year. The second regulation, No. 50/2000 of 10 January 2000, focuses on the labeling of additives and flavorings. Caramel color derived from corn glucose does not have to be labeled because the labeling trigger is the same for ingredients, namely the presence of DNA or protein.

We understand that enzymes, which frequently contain GMO's, are considered a catalyst and therefore not included in the European calculation. Some ingredient manufacturers have introduced non-GM enzymes produced from surface culture fermentation instead of deep-tank fermentation.

In September 1999 the Japanese government passed a law to mandate labeling of GM foods beginning
in April 2001. The labeling requirements will exclude many processed products, including soy sauce and oils. The law will not include a numerical limitation on the portion of GM content of food labeled GM-free.

In January 2000 in Montreal, The United Nations Biosafety Protocol (UNBP) wrote the first international treaty on the biotech issue by mandating labeling for shipments of GM grain. The treaty does not deal with labeling of processed food or consumer packages.

The 165-member Codex Alimentarius Commission created the Ad Hoc Intergovernmental Codex Task Force on Foods Derived from Biotechnology in July 1999. The food standards task force met for the first time in March, 2000 and aims to write scientific safety standards for GM foodstuffs by 2003.

Background

By the 1860's people began breeding plants through deliberate cross-pollination. They moved and selected genes to enhance the beneficial qualities of plants through cross-
breeding without knowing the traits for which the genes coded. The term "genetically
modified" (GM) is the application of recombinant deoxyribonucleic acid (rDNA) technology to the genetic altercation of microorganisms, plants and animals. This advanced molecular technology, developed in 1973, allows for effective and efficient transfer of genetic material from one organism to another. Benefits1 of GM plants include:

• Increased biological resistance to specific pests and disease
  
• Adaptability to harsh growing conditions such as drought, soil with high salt content, and temperature extremes
  
• Tolerance to environmental safe herbicides
  
• Desirable functional characteristics such as reduced allergens or toxins, delayed ripening, etc.
  
• Desirable nutritional characteristics such as altered protein or fat content

In recent years farmers in North and South America, Australia, and China have widely adopted genetically altered seeds to increase crop yields and reduce pesticide use.
1 FOOD TECHNOLOGY, January 2000, pages 42 - 43.

For more information on biotechnology including
scientific studies, please visit www.fooddialogue.com.
Last Updated 31 May 2000
©2000 D.D.Williamson

D. D. Williamson, 1901 Payne Street, Louisville, KY 40206. Tel: 502-895-2438; Fax: 502-895-7381.