Industry survey finds U.S. consumers do not mind enhanced foods - Brief Article

Nutrition Health Review, Winter, 2002

American consumer support for food biotechnology remains strong; nearly three quarters (71 percent vs. 65 percent in 2001) of the U.S. population say that they would be likely buy produce that had been enhanced through biotechnology to be protected from insect damage and that would require fewer pesticide applications. In addition, more than half of American consumers (54 percent) would probably purchase the same produce if taste or freshness had been enhanced.

In the latest survey conducted for the International Food Information Council by Cogent Research in August 2002, most consumers (61 percent) still expect to benefit from biotechnology over the next five years. Of those expecting benefits, 41 percent look to improved quality, taste, and variety; 38 percent cite the area of health and nutrition; and 19 percent expect biotechnology to reduce the levels of chemicals and pesticides in food production.

Members of the American College of Nutrition, a professional organization established in 1959 to promote scientific endeavor in the field of nutritional sciences, also see benefits of this technology. In June 2002, the College issued a statement in support of continued research and use of food biotechnology.

Asserting that there is substantial scientific evidence establishing the safety of crops produced through biotechnology, the College suggests that biotechnology be used "whenever possible" to improve crops, to enhance dietary diversity, and, in mm, to enhance the overall diets of resource-poor farmers and consumers. The College also believes that crops produced through biotechnology have the potential to benefit the environment by reducing reliance on pesticides by farmers in food production.