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Opponents of genetic modification say there is a new, potentially more powerful technology to contend with: synthetic biology.  Purveyors of natural products who are concerned about this technique have coined the term for the way in which scientists have created single-celled organisms to secrete various molecules of interest in a fermentation setting. 

The Technology was the subject of a session at the recent Expo East trade show in Baltimore, MN. Of particular concern for presenters and attendess was the way in which substances produced via this method-be they colors, flavors, sweetners or other bioactive molecules-are being marketed as ‘natural’.

Rush to market

The opposition to this technology is framed in a similar way to the arguments against genetically modified organsisms. There has been a rush to market without adequate assessment, opponents say.

“There is very little information on the risks and impact on health and the environment. ‘Synbio’ ingredients are entering our products without adequate safety testing and without being disclosed on labels,” said Dana Perls of the organization Friends of the Earth, who chaired the session, which was titled
“GMOs 2.0: What You Need to Know About Synthetic Biology.”

Other speakers included Jim Thomas, program director at ETC Group; Michael Hansen, PhD, senior scientist for Consumers Union; John Roulac, founder and CEO of Nutiva; and Melody Meyer, vice president of policy and industry relations at distributor UNFI.

Vast potential market

Thomas said the technology has gained considerable momentum in recent years and claimed that it has flown mostly under the radar, at least as far as the labeling of these ingredients is concerned. The technology has been used to produce vanillin, stevia and a number of other ingredients. The global market for these ingredients is expected to exceed $38 billion by 2020, he said.