Wirkungen des Einsatzes neuer Biotechnologie in der Nahrungsmittelproduktion

In the last decade the extent to which genetic engineering and other new biotechnological techniques are applied to agricultural and food production and processing has been increasing quickly. However, consumers are deeply concerned about this development and its possible consequences for their health and for the quality and safety of food. This report summarizes an ongoing technology assessment study on the assemssment of economic, legal, social and political impacts and consequences of applying new biotechnology to the production of food. Technologies under investigation are: genetic modification of crop plants; genetic modification of domestic animals; starter cultures, enzymes and food additives; food analysis. Empirical investigations were carried out in Germany, the USA, Japan, Great Britain and the Neverlands. They focus on: national technological standards and perspectives; relevant food and biotechnology laws and regulations; national discussion on biological safety and risk p otentials; relevant criteria of assessing "novel food"; economic impacts of new biotechnology in agriculture and food production; social and ethical impacts; national nutrition patterns and consumers acceptance concerning "novel food"; activities of national consumer organisations and initiatives.