Biotechnology

Abstract

Production agriculture is rapidly adopting plant hybrids derived in part from methods of genetic modification (GM), or biotechnology. Consumers in the US are largely unaware of the prevalence of GM in the food chain, and food processors and regulators are uncertain as to how to communicate the benefits of GM to end users. Simultaneously, the nation is demanding healthier foods, one variety of which promises health benefits beyond basic nutrition, the class of which is often referred to as functional foods. This study reports the results of a state-wide survey of food shoppers' attitudes toward GM-foods, and their interest in GM-engineered functional foods over standard counterparts. As compared to females, males preferred a hypothetical GM-hamburger over the traditional counterpart, and older consumers expressed greater interest in “heart-healthy” benefits. Some support was also found for non-functional benefits such as enhanced shelf-life and improvements to flavor. No differences in preference were found between age groups or based on gender for a hypothetical pasta good. Overall, the two GM-based functional foods were favorably received.

Key Words:

• Functional foods
• genetic modification
• biotechnology
• consumer diets
• consumer health