Major Health Alert: the Extraordinary Genetically Modified Invasion of Our Supermarkets by Stealth

Many of you have written and asked about the current prevalence of genetically modified foods and the potential health risks. An up to date answer to this question comes as a huge surprise even to the team at the Hatchard Report. Today’s article lists the affected products, and discusses the history and industry pressure which created a regulatory framework lax enough to allow the genetic engineering of the preparation and content of most supermarket foods.

Food processing aids, enzymes, additives, flavours and colours were originally derived from natural plant and animal sources, With the rise of mass production in the food industry these were required in greater quantities to ensure that industrial-scale fast continuous processes turned out products of uniform appearance, taste and consistency. As a result, food industry chemists invented batch fermentation techniques whereby naturally occurring bacterial strains such as lactic acid bacteria (LAB) facilitated the necessary cell replication and proliferation at a mass scale.