Powerpoint presentation of genetically modified products for STS100

1. GENETICALLY MODIFIED PRODUCTS
STS100 | MITRA, Karyll Ann G |

2. GENETICALLY MODIFIED FOODS DEFINED:
• Genetically modified foods (or GM
foods) are foods produced
from organisms that have had specific
changes introduced into
their DNA using the methods of genetic
engineering. These techniques have
allowed for the introduction of new traits
as well as a far greater control over a
food's genetic structure than previously
afforded by methods such as selective
breeding and mutation breeding.

3. As of 2013 there are several GM crops that are food sources and there are no
genetically modified animals used for food production. In some cases, the plant
product is directly consumed as food, but in most cases, crops that have been
genetically modified are sold as commodities, which are further processed into
food ingredients.
FOODS WITH PROTEIN OR DNA REMAINING FROM GMOs

4. FRUITS AND VEGETABLES
• Papaya has been genetically modified to resist
the ringspot virus. 'SunUp' is a transgenic red-
fleshed Sunset cultivar that is homozygous for
the coat protein gene of PRSV; 'Rainbow' is a
yellow-fleshed F1 hybrid developed by crossing
'SunUp' and nontransgenic yellow-fleshed
'Kapoho'.
• The New York Times stated "in the early 1990s,
Hawaii’s papaya industry was facing disaster
because of the deadly papaya ringspot virus. Its
single-handed savior was a breed engineered to
be resistant to the virus. Without it, the state’s
papaya industry would have collapsed. Today,
80% of Hawaiian papaya is genetically
engineered, and there is still no conventional or
organic method to control ringspot virus."

5. FRUITS AND VEGETABLES
• As of 2012, an apple that has
been genetically modified to
resist browning, known as
the Non-browning Arctic
apple produced by Okanagan
Specialty Fruits, was awaiting
regulatory approval in the US
and Canada. A gene in the fruit
has been modified such that the
apple produces less polyphenol
oxidase, a chemical that
manifests the browning.

6. MILLED CORN PRODUCTS
• Corn used for food has been
genetically modified to be
resistant to various herbicides
and to express a protein
from Bacillus thuringiensis that
kills certain insects. About 90%
of the corn grown in the US has
been genetically modified.
• Human-grade corn can be
processed into grits, meal, and
flour.

7. MILLED CORN PRODUCTS, Grits
• Grits are the coarsest product
from the corn dry milling
process. Grits vary in texture
and are generally used in
corn flakes, breakfast cereals,
and snack foods. Brewers’
grits are used in the beer
manufacturing process.

8. MILLED CORN PRODUCTS, Corn Meal
• Corn meal is an ingredient in
several products including
cornbread, muffins, fritters,
cereals, bakery mixes,
pancake mixes, and snacks.
The finest grade corn meal is
often used to coat English
muffins and pizzas. Cornmeal
is also sold as a packaged
good.

9. MILLED CORN PRODUCTS, Corn Flour
• Corn flour is one of the finest textured
corn products generated in the dry
milling process. Some of the products
containing corn flour include mixes for
pancakes, muffins, doughnuts,
breadings, and batters, as well as baby
foods, meat products, cereals, and
some fermented products. Masa flour is
another finely textured corn product. It
is produced using the alkaline-cooked
process. A related product, masa
dough, can be made using corn flour
and water. Masa flour and masa dough
are used in the production of taco
shells, corn chips, and tortillas.

10. MILLED SOY PRODUCTS
• About 90% of the planted area of
soybeans in the US are genetically
modified varieties.
• Soybean seeds contain about 20%
oil. To extract soybean oil from the
seeds, the soybeans are cracked,
adjusted for moisture content, rolled
into flakes and solvent-extracted
with commercial hexane. The
remaining soybean meal has a
50% soy protein content. The meal
is 'toasted' (a misnomer because
the heat treatment is with moist
steam) and ground in a hammer
mill.

11. MILLED SOY PRODUCTS
Ninety-eight percent of the U.S. soybean
crop is used for livestock feed. Part of the
remaining 2% of soybean meal is
processed further into high protein soy
products that are used in a variety of
foods, such as:
salad dressings, soups, meat analogues,
beverage powders, cheeses ,nondairy
creamer, frozen desserts, whipped
topping, infant formulas, breads, breakfast
cereals, pastas, and pet foods.

12. SOY PROTEIN ISOLATES
• Food-grade soy protein isolate first became
available on October 2, 1959 with the
dedication of Central Soya's edible soy
isolate, Promine D, production facility on the
Glidden Company industrial site in
Chicago. Soy protein isolate is a highly refined
or purified form of soy protein with a minimum
protein content of 90% on a moisture-free
basis. It is made from soybean meal which
has had most of the non-protein
components, fats and carbohydrates
removed. Soy isolates are mainly used to
improve the texture of processed meat
products, but are also used to increase
protein content, to enhance moisture
retention, and are used as an emulsifier.

13. SOY PROTEIN CONCENTRATES
• Soy protein concentrate is about 70% soy
protein and is basically soybean meal
without the water-soluble carbohydrates.
Soy protein concentrate retains most of
the fiber of the original soybean. It is
widely used as a functional or nutritional
ingredient in a wide variety of food
products, mainly in baked foods,
breakfast cereals, and in some meat
products. Soy protein concentrate is used
in meat and poultry products to increase
water and fat retention and to improve
nutritional values (more protein, less fat).

14. FLOURS
• Soy flour is made by grinding soybeans
into a fine powder. It comes in three
forms: natural or full-fat (contains
natural oils); defatted (oils removed) with
50% protein content and with either high
water solubility or low water solubility;
and lecithinated (lecithin added). As soy
flour is gluten-free, yeast-
raised breads made with soy flour are
dense in texture. Soy grits are similar to
soy flour except the soybeans have been
toasted and cracked into coarse
pieces. Kinako is a soy flour used
in Japanese cuisine.

15. TOP TEN GENETICALLY MODIFIED FOODS

16. CONCLUSION
These Genetically Modified Products are big contribution to improve the health
condition of each member of the society/community. Genetically modified
foods (or GM foods) are foods produced from organisms that have specific
changes introduced into their DNA using the methods of genetic engineering.
These techniques have allowed for the introduction of new traits as well as a far
greater control over a food's genetic structure than previously afforded by
methods such as selective breeding and mutation breeding. This Genetically
Modified Products will help us in order to have healthier way of living and it will
benefit all the health conscious individual.

17. THANK YOU!