date:Mar 05, 2014
are genetically modified, a lot of the most productive ones are genetically modified, said Troy Boutte, Ph.D., group manager, bakery and fats and oils innovations for DuPont Nutrition Health, during a March 2 session at the American Society of Bakings BakingTech 2014 in Chicago.
Enzymes largely are considered natural right now, Dr. Boutte said, but lawsuits over all-natural promotions should concern the food industry. Such lawsuits may focus on whether products with bioengineered ingredients m