Research says genetically modified enzymes, which allow products to be still labelled as ‘natural’, should be tested like potentially hazardous chemicals
Genetically modified enzymes used in food, perfumes, medicine and cleaning products are “potent allergens” and should be tested like other potentially hazardous chemicals, experts have said.
There has been an explosion in the use of enzymes to boost flavours and aromas, including in low-fat foods, helping to create a sector worth about $10bn (£7.7bn), according to a study published in Occupational & Environmental Medicine.
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Source: Guardian Environment