SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

News > Manufacturers

Read more breaking news

 

 
5-minutes: Chewing over GMOs with the Snack Food Association

SFA head: ‘A little term called class action suits’ is prompting GMO removal

By Kacey Culliney+

13-Mar-2014
Last updated on 14-Mar-2014 at 11:52 GMT2014-03-14T11:52:55Z

Tom Dempsey, president and CEO of the SFA
Tom Dempsey, president and CEO of the SFA
Loading the player...

Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.

Speaking to BakeryandSnacks.com at the SFA’s own annual industry event Snaxpo 2014 in Dallas, Texas, Tom Dempsey said that the GMO issue was two-pronged. There was the science of GMOs that had been painted in a bad light by PR campaigns and then the marketing and labeling challenges of GMO products because of no single labeling solution.

Dempsey said the PR-aspect of GMOs was "very tricky" to deal with but education about the need and good points of genetic modification remained crucial and industry must engage in this over the next year.

Asked why manufacturers in their masses continued to remove GMOs, despite the science and 'need' for such ingredients, he said it was being done in fear of class action lawsuits.

“Clearly in a litigious society that we have right now, whether you’re right or wrong that litigation costs hundreds of thousands, if not millions, of dollars. So if you can do it, if you can in effect make your end product GMO-free at an attractive price then it’s a benefit to do it,” he said.

However, Dempsey said there would always be a challenge in producing foods at the level needed, safely and at a cost people can afford without scientific intervention.

‘It shouldn’t be any different from organic’

Asked how snack manufacturers were going to be able to educate consumers on the safety of GMOs after taking them out of products, Dempsey said it shouldn’t be any different to organic, where non-organic weren’t labeled and were just regular products.

He said that there was room for both GMO (regular) and non-GMO products on the market but the future should involve the FDA defining what a genetically modified product is and US-wide labeling regulations for those products.

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

From restaurants’ fixation with ghost peppers to the presence of sriracha on dining tables...

Soup-To-Nuts Podcast Countering the impact of climate change on coffee

Soup-To-Nuts Podcast: Countering the impact of climate change on coffee

Every year more people wake up to coffee or use it to fuel them...

Soup-To-Nuts Podcast: Separating fact from fiction with probiotics

Soup-To-Nuts Podcast: Separating fact from fiction when formulating with probiotics

Once restricted to a handful of products, such as yogurt, probiotics are enjoying unprecedented...

Soup-To-Nuts Podcast:marketing potential of home shopping television

Soup-To-Nuts Podcast: The marketing potential of home shopping television

Home shopping television easily might be overshadowed by food and beverage companies’ growing interest...

Soup-To-Nuts podcast: How doing good can also be good for business

Soup-To-Nuts podcast: How doing good can also be good for business

In today’s highly competitive landscape, many food and beverage manufacturers try to set their...

Soup-To-Nuts Podcast: Using food influencers to market products

Soup-To-Nuts Podcast: How to select and best use food influencers to market products

While Americans are becoming more adventurous in what they eat, they often still need...

Soup-To-Nuts Podcast: Global cuisine, complex nutrition claims in 2017

Soup-To-Nuts Podcast: Global cuisine will rise in 2017 along with complex nutrition claims

Despite a rising nationalism in the US born out of the contentious presidential election...

Soup-To-Nuts Podcast: The rise of vegan cheese alternatives

Soup-To-Nuts Podcast: The cultivation and rise of vegan cheese alternatives

There is no denying that vegan is on the rise with consumers looking for...

Soup-To-Nuts Podcast Defining, meeting consumer demand for clean label

Soup-To-Nuts Podcast: Defining and meeting consumer demand for clean label

The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge...

Soup-To-Nuts Podcast: Expanding cranberries’ appeal beyond the holidays & to a new generation

Soup-To-Nuts Podcast: Expanding cranberries’ appeal beyond the holidays & to a new generation

For most Americans cranberry sauce is a Thanksgiving staple, but it isn’t the dish...

KRAVE Jerky talks meat snacks at the Fancy Food Show

KRAVE Jerky general manager: It’s our flavors that differentiate us

When KRAVE burst onto the scene in 2010, its all-natural credentials, premium packaging and...

The Good Bean: Our bean snacks are accessible, delicious, affordable

The Good Bean: ‘We want to make bean nutrition accessible, delicious and affordable’

If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche,...

Foraging Fox unveils beet ketchup at fancy food show

Beet it: The Foraging Fox offers a new twist on ketchup

Beets are making their way into everything from sports nutrition products to snacks, salads...

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauliflower rice is now available in the frozen and chilled sections of some retailers,...

That’s It veggie bars could be bigger than fruit bars, says CEO

That’s It CEO: Our veggie bars could be just as big, if not bigger, than our fruit bars

That’s It fruit bars were an immediate hit, but will the brand’s new veggie...

Dahlicious expands beyond lassi to almond milk yogurt, kefir

Dahlicious moves into new territory with almond milk yogurt and kefir

Dahlicious – a brand best-known for its cultured dairy product, lassi – is moving...

Hfactor taps into Japanese hydrogen-infused water craze

Could molecular hydrogen infused water carve a niche in the functional beverages category?

In regular water, hydrogen is bound to oxygen (H2O) making it "difficult for our...

Rhythm Superfoods talks healthy snacks at the Fancy Food Show

Rhythm Superfoods CEO: 'Our new products will be nutrient dense, shelf-stable and delicious...'

Rhythm Superfoods has just closed a $6m financing round led by Gen Mills' 301...

Dang Foods talks placement for healthy snacks at the Fancy Food Show

Dang Foods: The next generation of whole food snacks belongs in the produce aisle

The next generation of fruit- and vegetable-based whole food snacks belongs in the produce...

Zupa Noma talks drinkable soup at the Fancy Food Show

Are Americans warming to cold soup? It's all about (more) fiber and (less) sugar, says ZÜPA NOMA

Cold soup in a bottle is still a novelty for many Americans, but the...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...