Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 2

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Volume II of this series compiles the science-based consensus documents of the OECD Task Force for the Safety of Novel Foods and Feeds from 2009 to 2014. They contain information for use during the regulatory assessment of food/feed products of modern biotechnology, i.e. developed from transgenic crops. Relevant information includes compositional considerations (nutrients, anti-nutrients, toxicants, allergens), use of the plant species as food/feed, key products and components suggested for analysis of new varieties for food use and for feed use, and other elements. These documents should be of value to applicants for commercial uses of novel foods and feeds, regulators and risk assessors in national authorities for their comparative approach, as well as the wider scientific community.



Foreword and Acknowledgements

From their first commercialisation in the mid-1990s, genetically engineered crops (also known as transgenic crops) have been increasingly approved for cultivation, and for entering in the composition of foods or feeds, by a number of countries. To date, genetically engineered varieties of over 25 different plant species (including agricultural crops, flowers and trees) have received regulatory approvals in OECD and non-OECD countries from all regions of the world. Up to now, the large majority of plantings remain for soybean, maize, cotton and rapeseed (canola), as outlined in the OECD’s The Bioeconomy to 2030: Designing a Policy Agenda. Over the 19-year period from 1996 to 2014, the surface area grown with transgenic crops worldwide has constantly raised, resulting in a significant increase of their harvested commodities used in foods and feeds (often designated as “novel” foods and feeds). This is highlighted in analyses and statistics from several sources which, despite some differences in total estimates, all concur in underlining the general increasing trend in volumes produced, number of countries involved and growth potential.


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