Skip navigation

FANCY FOOD SHOW

NEW YORK -- Statistics regarding the food industry's reliance on genetically modified soy beans may not accurately represent what is actually being produced by soy growers, said an industry expert during the 46th annual Fancy Food and Confection Show, sponsored by the National Association for the Specialty Food Trade, here.According to Dana Jacobi, long-time food-industry insider and author of The

NEW YORK -- Statistics regarding the food industry's reliance on genetically modified soy beans may not accurately represent what is actually being produced by soy growers, said an industry expert during the 46th annual Fancy Food and Confection Show, sponsored by the National Association for the Specialty Food Trade, here.

According to Dana Jacobi, long-time food-industry insider and author of The Natural Kitchen, Soy!, some of the most recent reports on soy crops claim that up to 57% of the American beans are genetically engineered, a claim that she said may be higher than the actual amount.

"Many of the the quality soy foods you'll look at are organic," said Jacobi. "That doesn't guarantee it is not genetically engineered, but most of it isn't, because companies that are buying the soy beans look for a specific strain -- like Black Angus beef, which is a particular breed of cow."

Many soy products manufactured today already have on-pack labels clearly stating whether they are genetically modified, an easy way for consumers to determine which products meet their personal preferences, said Jacobi, noting that soy manufacturers are sensitive to vegetarians, who rely on soy as a primary source of protein, and are vocally opposed to irradiation.

"[Labeling] is the best reassurance for the customers," she said of the practice.