GMO COMPASS - Information on genetically modified organisms
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Shaping the Future of GMO Research

Stakeholder with interests in the risk and/or benefit assessment of Genetically Modified Organisms (GMO’s) are invited to take part in an online survey.

The aim of this survey is to identify which research needs should be prioritised, thereby contributing to the commissioning of research on the health, environment and economic impacts of GMOs.

The survey will close on 15th July 2015.

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Possible use of technology Labelling
Producible with help of GM microorganisms no



Vanillin is the key component of the vanilla aroma. It occurs abundantly in vanilla beans (2 %), but also in many other plants such as tree bark and resin, sugar beets, cloves, asparagus and potato peelings.

  • Provided that it is won from natural raw material, vanilla can be daclared as "natural flavour" on the list of ingredients, whereas "pure vanilla" exclusively comes from vanilla pods.
  • Also see: aroma


In processed foods, vanilla is the most popular and most added flavour. Dut to the natural scarcity of pure vanilla, "vanillin" is used for:

  • chocolate, ice cream, liqueur, baking goods, instant beverages
  • vanilla sugar (for vanilla sugar, only fine powder may be used: minimum content: 5%).

Gene technology

Today, vanillia predominantly is won from debris of the pulp industry.

  • A technique has been developed to produce it with help of GM microorganisms. No detailed information is available about the commercial use of this procedure.

Labelling: it may be assumed that vanilla is not subject to a labelling requirement if the production takes place with help of GM microorganisms.


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