Genomics, molecular genetics and the food industry

The production of foods for an increasingly informed and selective consumer requires the coordinated activities of the various branches of the food ch ain in order to provide convenient, wholesome, tasty, safe and affordable f oods. Also, the size and complexity of the food sector ensures that no sing le player can control a single process from seed production, through farmin g and processing to a final product marketed in a retail outlet. Furthermor e, the scientific advances in genome research and their exploitation via bi otechnology is leading to a technology driven revolution that will have adv antages for the consumer and food industry alike. The segment of food proce ssing aids, namely industrial enzymes which have been enhanced by the use o f biotechnology, has proven invaluable in the production of enzymes with gr eater purity and flexibility while ensuring a sustainable and cheap supply. Such enzymes produced in safe GRAS microorganisms are available today and are being used in the production of foods. A second rapidly evolving segmen t that is already having an impact on our foods may be found in the new gen etically modified crops. While the most notorious examples today were devel oped by the seed companies for the agro-industry directed at the fanning se ctor for cost saving production of the main agronomical products like soya and maize, its benefits are also being seen in the reduced use of herbicide s and pesticides which will have long term benefits for the environment. Te chnology-driven advances for the food processing industry and the consumer are being developed and may be divided into two separate sectors that will be presented in greater detail: 1. The application of genome research and biotechnology to the breeding and development of improved plants. This may be as an aid for the cataloging o f industrially important plant varieties, the rapid identification of key q uality traits for enhanced classical breeding programs, or the genetic modi fication of important plants for improved processing properties or health c haracteristics. 2. The development of advanced microorganisms for food fermentations with i mproved flavor production, health or technological characteristics. Both ye asts and bacteria have been developed that fulfill these requirements, but are as yet not used in the production of foods. (C) 2000 Elsevier Science B .V. All rights reserved.