Archived News

February 1999

Frying Tonight In The Lab, A Chip That Never Goes Soggy
05 February 1999 Daily Mail
Scientists experimenting with GM foods claim they are on the verge of creating the perfect chip which will not become soggy and bent. The theory is that by increasing the amount of starch in certain types of potato the resulting chips will not absorb as much fat or vinegar and therefore keep their shape much better and remain straight.

A Web Of Deceit
02 February 1999 TIME Online
Heard the one about the common shampoo ingredient that causes cancer? Or how about the epidemic of blindness among toddlers who accidentally get waterproof sunscreen in their eyes? These absurd fictions used to be the stock-in-trade of ninth-graders bent on frightening the younger kids. But now such tall tales are appearing on the Internet, and many adults are taking them seriously.

Food Debate: Let’s Hear All The Facts
01 February 1999 The Evening Standard
The House of Lords select report on genetic modification of crops, published last week, did not claim "untold benefits" and adopted a more cautious approach to the technology than your report (Experts call for a total ban on Frankenstein food, 26 January) suggested. While recognising that the technology held the promise of substantial benefits, the committee, which I chaired, also considered that there were potential dangers, particularly for the environment, and for that reason proposed a strengthening of the existing regulatory system.

Frankenstein Food: A Boon For Mankind Or A Time-Bomb?
01 February 1999 Western Daily Press
It first appeared as tomato puree in 1996. But since then, genetically modified food has founds its way into chocolate, biscuits, beer, pies, flour and ready meals. In fact, it is now estimated that up to 60 per cent of products on supermarket shelves contain some genetically modified (GM) ingredients.