Genetically modified microorganisms are increasingly used in the production of vitamins, enzymes, flavors and other food additives. These products pose challenges for organic processors who want to avoid using GMO ingredients, and organic certifiers who must interpret vague GMO prohibition rules to ban their use.

GM microorganisms are replacing chemical, synthetic methods to produce vitamins, flavors, enzymes and other food additives. Proponents say GM microorganisms are easy to grow, require no harsh chemicals, are environmentally friendly, and use less energy.

To produce a food additive such as a vitamin, genetic engineers will identify a microorganism such as bacteria or fungus that can produce the additive and genetically modify it. 

The GM microorganism is then placed in fermenters, which are closed stainless steel tanks used to create conditions where the microorganism can grow and produce the desired product in large quantities. When growth and production is complete, the vitamin is isolated and purified. Proponents say that no traces of microorganisms were found in the final product and no GM DNA could be detected.

GM microorganisms are used to make vitamin B2 (riboflavin), vitamin C (ascorbic acid), xanthan (thickener), citric acid and enzymes used in cheeses, breads and baked goods, alcoholic beverages and fruit juice.

Although the production of GM microorganisms is said to be safe, there has been a great disaster in this regard before. In 1989, an L-tryptophan dietary supplement produced using a genetically engineered microorganism was responsible for 37 deaths and several thousand more disability in the United States.

Fortunately, today's consumer has options in this regard. Thanks to our NON GMO and GMO Free labeling and certification program, consumers can be assured that the products they purchase are not genetically modified.

Do not hesitate to contact our expert team to get detailed information about the GMO Free and NON GMO label and certification, or to apply for certification.