Ingredients FAQs

Chances are most people have eaten a food that has been cross-fertilized. The tangelo is a fruit produced from cross-fertilizing a tangerine and a grapefruit and broccoflower is the result of broccoli and cauliflower. According to James Maryanski, Ph.D of the Food and Drug Administration (FDA), “most fruits, vegetables, and cereals have been changed through plant breeding so that they bear little resemblance to their wild ancestors”. Historically, two related plants were cross-fertilized through a process called hybridization. This time consuming process allowed all genes of one plant to combine with all genes from another plant, producing a “trial and error” or imprecise results. Today, the more conventional method of cross-fertilization is referred to as bioengineering or genetic engineering. Bioengineering or genetic engineering refers to man-made methods of plant breeding that allow scientists to improve food crops by introducing a copy of a gene for a specific trait (e.g. increased vitamin A content). These genes can be copied from any organism such as plants, animals or microbes. These genes are inserted into other plants to produce a crop with new advantageous characteristics. Biotechnology allows researchers to isolate and introduce a specific gene or genes that produce predictable and desired outcomes in plant offspring. It is also a tool that may help reduce crop damage from pesticides, boost crop yields, and improve or enhance nutrition content and physical attributes. Crops have been “genetically modified” through plant breeding for over 100 years. In the later part of the 19th century, Gregor Mendel discovered that characteristics of the pea plant could be inherited. Since this discovery, many scientists have worked to improve plants by changing their genetic makeup. Since 1994, researchers have developed a variety of genetically modified food products using the tools of the science of biotechnology in both the domestic and international markets. Corn and soybeans are two types of crops that have undergone genetic engineering. Since soybeans and products derived from soybeans are the basis for so many food products, genetically engineered soybeans have been the focus of debate. Although the FDA claims that genetically modified foods are safe and pose the same risks to human health as do other foods (allergens, toxins and anti-nutrients), many are still skeptical.

FoodTech International’s Non-GMO Soybean Program
There are two methods to certify that soybeans are not genetically modified. One method is by testing soybean crops for genetically modified organisms (GMO’s). This procedure is not only impractical but is unreliable. The most effective method is to purchase soybeans from a supplier that has a non-GMO certification program. This program controls soybean production at each stage of development including planting, harvesting, transportation, processing and production of soybean-derived ingredients and foods. FoodTech International holds a neutral position on genetically modified organisms. However, due to customer concern about genetically modified foods, the company uses certified non-GMO soybeans. All FoodTech’s products have the non-GMO label to show that they are made from certified non-GMO soybeans. FoodTech International has been committed to providing delicious, safe and healthful food products since 1997. We will continue to strive to make our products the best they can be.