The national debate over food ingredients that are bioengineered, or made with GMOs (Genetically Modified Organisms), is just beginning. While some question the safety of GMO foods, others support the potential for bioengineering to improve crop yields and provide other valuable nutritional benefits.
One thing is clear, however. Manufacturers concerned with addressing the preferences of their customers are taking action, by taking GMO’s off some of their labels. According to a recent article in bakingbusiness.com, a “Pew Research Center survey released Jan. 29 found 57% of U.S. adults said they believe genetically modified foods are unsafe to eat. Also, labels from the Non-GMO Project appear on more than 27,000 products, further proof that certain consumers seek to avoid bioengineered/G.M.O. products.”
Non-GMO for the Baking Industry.
For baking professionals, including tortilla makers, GMOs come into play in the corn starch in baking powders as well as in acidulants and the fats, or lipids, used in encapsulation. Clabber Girl offers several non-GMO products designed to help baked goods manufacturers meet the non-GMO preferences of health-conscious customers, including:
– Fleishmann’s Baking Powder with Non-GMO Corn Starch
– Rumford Double Acting Baking Powder
– Encapsulated Malic Acid
– Non-GMO, Trans-Fat Free Lipid Encapsulation
Clabber Girl is committed to providing targeted solutions for the tortilla industry. For more information about our non-GMO products for baking professionals, or for R&D assistance in customizing your tortilla formulations, contact:
Pat Jobe – email: firstname.lastname@example.org
Nita Livvix– email: email@example.com