Synthetic Biology
(NaturalNews) Genetic
engineering is evolving into a whole new monster with the recent
introduction of synthetic biology, a new technology that involves
inserting computer-generated DNA into genetically modified (GM) yeast
for the purpose of fermenting synthetic ingredients. But a coalition
of environmental and food safety advocacy groups is hoping to put a
stop to this latest abomination, which is expected to be quietly
hidden in the food supply and labeled as "natural."
A recent announcement
by Friends of the Earth (FOE) explains that the first "SynBio"
ingredient to be released commercially is one that mimics vanillin,
the active flavor compound found in natural vanilla. A Swiss company
known as Evolva, in partnership with International Flavors and
Fragrances (IFF), has developed a way to produce artificial vanillin
using the brave new process, which has never been tested for safety.
By combining GM yeast
with man-made DNA, scientists have come up with a way to manufacture
synthetic vanillin-like flavoring in a lab, producing a substance
that mimics the real thing. It is biotechnology on steroids, in
essence, and multinational corporations plan to market the end
product as "natural" while hiding it in food without
proper, honest labeling.
"Synthetic biology
vanillin is made with a new synthetic genetic code inserted into
yeast," explains FOE about the process. "Using a computer,
scientists edit the DNA in yeast and insert the computer generated
DNA, and then through a fermentation process, force the yeast to
biosynthesize vanillin."
SynBio vanillin
threatens last remaining rainforests
Like GMOs, synthetic
biology is currently unregulated. Independent studies looking at how
it affects humans and the environment are non-existent. And yet
SynBio vanillin is expected to hit the global market in the very near
future, with the potential to turn up in cake frosting, ice cream,
baked goods and other food items that often contain vanilla
flavoring.
In addition to the fact
that it is untested, SynBio vanillin also threatens to undo many
generations of natural vanilla cultivation worldwide. Indigenous
farmers who currently grow vanilla in harmony with rainforest
ecosystems in Africa, South America and elsewhere will be hit hard by
the release of SynBio vanillin, which requires intensive sugar
cultivation to feed the yeast strains that produce it.
"The immense
amount of sugar required for efficient vanillin synthesis encourages
monocultures of fast-growing sugars instead of the rich biodiversity
of the tropical ecosystems which are host to the vanilla orchid,"
explains FOE. "Without the natural vanilla market adding
economic value to the rainforest in these regions, these last
standing rainforests will not be protected from deforestation and
sugar cane used to feed the yeast will replace the forests."
If it is allowed to
enter the food supply as "natural" without any indication
of its biotech origins, SynBio could also cause a major public health
crisis. The long-term health consequences of existing GMOs are only
just now hitting the mainstream, and the secret addition of SynBio
vanillin and other ingredients into the food supply will most likely
make the situation even worse.
"It is unclear if
synthetic biology vanillin is safe to eat, or what impacts if the
synthetic organisms may have upon were interact with natural
organisms or ecosystems," says FOE. "Without precautionary
testing and regulations that are specific to synthetic biology and
which recognize it is as a unique and complex technology, we
may not find emergent health threats until it is too late."
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