With the availability of bioengineered food ingredients, food manufacturers must choose whether to produce foods that do not contain bioengineered ingredients and, in the near future, whether to produce foods that contain ingredients enhanced through bioengineering. In either of these cases, food manufacturers must develop an identity-preservation system to preserve the attributes of food products throughout production and distribution. Using information obtained through interviews with food manufacturers, trade associations, and industry consultants, this paper focuses on the characteristics of identity-preservation systems that may be needed for producing nonbioengineered or enhanced bioengineered foods.


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