Baking&Snack - July 2011 - 28
28
WHEAT IMPROVEMENT
Global Debate on GM Wheat
Recognizing the potential benefits of biotechnology, the National Association of Wheat Growers (NAWG) and US Wheat Associates along with industry organizations in the US, Canada and Australia signed a trilateral agreement among the countries in 2009 in support of GM wheat, noted Jane DeMarchi, NAWG’s director of government affairs for research and technology. That said, global views on biotech wheat are anything but a consensus. In Japan, the lead importer of US wheat, consumers oppose any food products made from biotech crops, said Jeffrey Smyth, a director with Vie de France Yamazaki, a division of Yamazaki Baking Co., Tokyo, Japan. Over the years, numerous consumer research studies conducted in Japan have shown opposition to biotech products. “All show Japanese consumers as being among the most negative toward GM technology, and in many cases, they rank as the most negative in the world,” he said. “Japanese consumers are very, very fussy about what they will put in their mouths and even more so about what they will feed their children.” In many European countries where GM products must be labeled on packaging, consumers, too, generally oppose biotech food products. Ironically, several of the key seed companies developing biotech wheat for the North American and global markets are based in Europe, where they might not be able to sell it. Globally, China and Australia have programs that are the most advanced and may be able to roll out biotech wheat more quickly than the 10 to 15 years it’s expected to take to reach the US market, noted Len Heflich, chair of the American Bakers Association’s Food Technical Regulatory Affairs Committee. “Biotech in these countries has a number of advantages — especially given the fact several wheat growing regions in these countries are completely isolated, allowing them to permit one biotech [crop] and leave the other non-biotech [crops] in a completely different region to serve export markets that do not want the new product derived from biotech,” he said. “We would have a more difficult time doing that in the US.” That’s because the grain trade blends wheat from many resources.
integral point involved how biotech crops were developed, according to the survey. Most survey respondents, even those who said they would switch to non-biotech food did not object to plant-to-plant GM technology. Both consumers who supported biotech crops and those who indicated they might want to switch to non-biotech products were uncomfortable with “inter-life-form,” or animal-to-plant gene transfers. Consumer choice, consumer education, endorsement from trusted sources and differentiation from other less acceptable technologies were keys to acceptance. While the industry’s fear of negative consumer reaction may have abated over time, even losing a small percentage of sales can put a dent on profits, Ms. Cogswell observed. “If you sell 2 billion loaves of bread and 1% of your customers switch because of biotech wheat, that’s a big number in a mature industry,” she said. SUSTAINABILITY VS. SAFETY. With such positive consumer sentiment toward sustainability, wheat farmers are looking for wheat that can be grown with less water, fertilizer and pesticides, Ms. DeMarchi said.
“Foods with ingredients made from biotech crops have safely been incorporated into millions of meals around the world for more than 16 years,” she noted. “US farmers will continue providing customers with safe, highquality and affordable wheat whether they choose to buy biotech wheat or non-biotech wheat.” The issues of sustainability and safety — and consumers’ reactions thereto — remain at the heart of the debate involving GM wheat. A decade ago, Mr. Weaver recalled, neither the industry nor consumers talked much about water efficiency, nitrogen usage, carbon footprint and other environmental issues. If seed developers can put environmentally friendly traits into new generations of wheat, consumers might have a more positive disposition toward GM flour and finished baked goods made with it. “Most consumers are pro-technology as long as it contributes back to nature and offers sustainability,” he said. The industry, however, needs to do its due diligence: It must commit to extensive scientific research to ensure the GM crop is benign and consult with consumer focus groups to ensure broad acceptance before committing
to a specific form of biotech wheat, Dr. Sullins said. According to conventional wisdom, being first to market normally determines long-term leadership in terms of market share and sales. But there is one caveat when it comes to GM wheat. “If there is any controversy or questions about this material, I’m not sure being the first to market with biotech wheat will be a positive thing,” he said. “It will be interesting to see what transpires and what questions are being asked by activists and could it create a problem for biotech wheat rollout?” He added it will require consumer, stakeholder involvement and unification of the industry for a seamless transition to biotech wheat. CALL FOR CHOICE. The risk of any consumer backlash, either in the US or overseas, is why some bakers such as Hayden Wands, chair of ABA’s Commodity and Agricultural Policy Committee (CAPC), have long supported bakers keeping their options open for the future. “ABA supports consumer choice,” he said. “So long as consumers are able to choose between non-GMO and GM wheat, ABA supports the process moving forward.”
BAKING & SNACK / July 2011
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Baking&Snack - July 2011
Table of Contents for the Digital Edition of Baking&Snack - July 2011
Baking&Snack - July 2011
EDITORIAL - Engineering a New Era
MyPlate becomes new food icon
MyPlate receives mixed reviews
Commentary: Icon offers new hope for grains
NEWS IN BRIEF
Safeway Joplin plant assists
NEWS - DSM completes US innovation center
NEWS - Food Channel predicts Top 10 dessert trends for 2011
NEWS - Shearer’s hits home run
NEWS - Egg Board’s website focuses on functionality
NEWS/PEOPLE
WHEAT IMPROVEMENT - GM Gets Moving Again
WHEAT IMPROVEMENT - Organic Not Buying GM Story
WHEAT IMPROVEMENT - Global Debate on GM Wheat
WHEAT IMPROVEMENT - Change of Tech
WHEAT IMPROVEMENT - Here and Abroad
WHEAT IMPROVEMENT - Traits of Interest
Joseph Campione - Authentic Value
Joseph Campione - In the Spirit
Joseph Campione - In the Family
ARTISAN MARKETING - Ahead of Its Time
ARTISAN MARKETING - Educating Consumers
ARTISAN MARKETING - In-store Bakery vs. Bread Aisle
NEW ON THE SHELF
SODIUM REDUCTION - a Grain of Salt
SODIUM REDUCTION - Sodium: Down for the Count Globally
INGREDIENT APP - Sweet & Stable
INGREDIENT NEWS
BAKING PANS - a Pan of Action
BAKING PANS - Thermal Stability
BAKING PANS - Increasing the Life of Pans
BAKING PANS - Release Coatings
BAKING PANS - On Schedule
SPARE PARTS - When They Need It NOW
SPARE PARTS - In the Vault
INDUSTRY INSIGHT - Product Report Card
SUSTAINABILITY - On a ReCon Mission
SUSTAINABILITY - Making Recycling Pay
SUSTAINABILITY - Sustainability as a Journey
COMMODITIES Q&A - a chance for Change
PRODUCTS & PACKAGING
INDUSTRY IMAGES - an International Affair
Tortilla Tech
CALENDAR OF EVENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Delicious in Pink
Baking&Snack - July 2011 - Baking&Snack - July 2011
Baking&Snack - July 2011 - 2
Baking&Snack - July 2011 - 3
Baking&Snack - July 2011 - 4
Baking&Snack - July 2011 - 5
Baking&Snack - July 2011 - 6
Baking&Snack - July 2011 - 7
Baking&Snack - July 2011 - 8
Baking&Snack - July 2011 - 9
Baking&Snack - July 2011 - EDITORIAL - Engineering a New Era
Baking&Snack - July 2011 - 11
Baking&Snack - July 2011 - 12
Baking&Snack - July 2011 - 13
Baking&Snack - July 2011 - Commentary: Icon offers new hope for grains
Baking&Snack - July 2011 - NEWS IN BRIEF
Baking&Snack - July 2011 - Safeway Joplin plant assists
Baking&Snack - July 2011 - 17
Baking&Snack - July 2011 - NEWS - Food Channel predicts Top 10 dessert trends for 2011
Baking&Snack - July 2011 - 19
Baking&Snack - July 2011 - NEWS - Egg Board’s website focuses on functionality
Baking&Snack - July 2011 - NEWS/PEOPLE
Baking&Snack - July 2011 - 22
Baking&Snack - July 2011 - 23
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - GM Gets Moving Again
Baking&Snack - July 2011 - 25
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Organic Not Buying GM Story
Baking&Snack - July 2011 - 27
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Global Debate on GM Wheat
Baking&Snack - July 2011 - 29
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Change of Tech
Baking&Snack - July 2011 - 31
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Here and Abroad
Baking&Snack - July 2011 - 33
Baking&Snack - July 2011 - WHEAT IMPROVEMENT - Traits of Interest
Baking&Snack - July 2011 - 35
Baking&Snack - July 2011 - Joseph Campione - Authentic Value
Baking&Snack - July 2011 - 37
Baking&Snack - July 2011 - Joseph Campione - In the Spirit
Baking&Snack - July 2011 - 39
Baking&Snack - July 2011 - 40
Baking&Snack - July 2011 - 41
Baking&Snack - July 2011 - Joseph Campione - In the Family
Baking&Snack - July 2011 - 43
Baking&Snack - July 2011 - 44
Baking&Snack - July 2011 - 45
Baking&Snack - July 2011 - 46
Baking&Snack - July 2011 - ARTISAN MARKETING - Ahead of Its Time
Baking&Snack - July 2011 - ARTISAN MARKETING - Educating Consumers
Baking&Snack - July 2011 - 49
Baking&Snack - July 2011 - 50
Baking&Snack - July 2011 - 51
Baking&Snack - July 2011 - ARTISAN MARKETING - In-store Bakery vs. Bread Aisle
Baking&Snack - July 2011 - 53
Baking&Snack - July 2011 - 54
Baking&Snack - July 2011 - NEW ON THE SHELF
Baking&Snack - July 2011 - 56
Baking&Snack - July 2011 - 57
Baking&Snack - July 2011 - 58
Baking&Snack - July 2011 - 59
Baking&Snack - July 2011 - 60
Baking&Snack - July 2011 - SODIUM REDUCTION - a Grain of Salt
Baking&Snack - July 2011 - SODIUM REDUCTION - Sodium: Down for the Count Globally
Baking&Snack - July 2011 - 63
Baking&Snack - July 2011 - 64
Baking&Snack - July 2011 - 65
Baking&Snack - July 2011 - 66
Baking&Snack - July 2011 - INGREDIENT APP - Sweet & Stable
Baking&Snack - July 2011 - 68
Baking&Snack - July 2011 - 69
Baking&Snack - July 2011 - INGREDIENT NEWS
Baking&Snack - July 2011 - 71
Baking&Snack - July 2011 - 72
Baking&Snack - July 2011 - BAKING PANS - a Pan of Action
Baking&Snack - July 2011 - BAKING PANS - Thermal Stability
Baking&Snack - July 2011 - 75
Baking&Snack - July 2011 - BAKING PANS - Increasing the Life of Pans
Baking&Snack - July 2011 - BAKING PANS - Release Coatings
Baking&Snack - July 2011 - BAKING PANS - On Schedule
Baking&Snack - July 2011 - 79
Baking&Snack - July 2011 - SPARE PARTS - When They Need It NOW
Baking&Snack - July 2011 - 81
Baking&Snack - July 2011 - SPARE PARTS - In the Vault
Baking&Snack - July 2011 - 83
Baking&Snack - July 2011 - INDUSTRY INSIGHT - Product Report Card
Baking&Snack - July 2011 - 85
Baking&Snack - July 2011 - SUSTAINABILITY - On a ReCon Mission
Baking&Snack - July 2011 - 87
Baking&Snack - July 2011 - SUSTAINABILITY - Making Recycling Pay
Baking&Snack - July 2011 - 89
Baking&Snack - July 2011 - SUSTAINABILITY - Sustainability as a Journey
Baking&Snack - July 2011 - 91
Baking&Snack - July 2011 - 92
Baking&Snack - July 2011 - COMMODITIES Q&A - a chance for Change
Baking&Snack - July 2011 - 94
Baking&Snack - July 2011 - PRODUCTS & PACKAGING
Baking&Snack - July 2011 - 96
Baking&Snack - July 2011 - 97
Baking&Snack - July 2011 - INDUSTRY IMAGES - an International Affair
Baking&Snack - July 2011 - 99
Baking&Snack - July 2011 - 100
Baking&Snack - July 2011 - Tortilla Tech
Baking&Snack - July 2011 - 102
Baking&Snack - July 2011 - 103
Baking&Snack - July 2011 - CALENDAR OF EVENTS
Baking&Snack - July 2011 - 105
Baking&Snack - July 2011 - MARKETPLACE
Baking&Snack - July 2011 - 107
Baking&Snack - July 2011 - 108
Baking&Snack - July 2011 - 109
Baking&Snack - July 2011 - 110
Baking&Snack - July 2011 - 111
Baking&Snack - July 2011 - 112
Baking&Snack - July 2011 - AD INDEX
Baking&Snack - July 2011 - NEW PRODUCT SPOTLIGHT - Delicious in Pink
Baking&Snack - July 2011 - 115
Baking&Snack - July 2011 - 116
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