Danger fears of designer dishes

A NEW breed of designer food is being met with radical opposition from a growing number of shoppers.

Genetically modified food is seen by many as an answer to world famine and a major development of our time but many fear a world of perfectly formed bananas and uncrushable tomatoes.

Research by The Gallup Organisation found over half of Lancashire consumers were ignorant of designer food.

And 64 per cent of those who did understand what it was, didn't like the idea.

Scientists tampering with nature and ignorance about the long term effects are two main reasons shoppers will not eat the revolutionary foodstuff.

Scientists specifically adapt food by pinpointing the exact gene which governs a desired trait, then they extract it, copy it and insert the copy into another organism.

The traits are carried in the gene of the plant and passed on to future generations.

The survey, commissioned by Iceland, who are refusing to use genetically modified food in their own products, revealed a massive 81 per cent were worried they could be eating designer food without their knowledge.

Genetically modified soya, is present in 60 per cent of all processed foods.

This does not need to be mentioned on food labels although the Institute of Grocery Distribution has issued guidelines on a labelling initiative - but these are only voluntary. The benefits of genetically engineered food are enormous. As well as increased levels of protein and vitamins, less fat content and a longer shelf life, designer food boost supplies and end famine by developing products resistant to pests, droughts, disease and weedkiller.

Debra Pieri, the Lancashire spokesperson for the Fresh Fruit and Vegetable Information Bureau said: "Genetically modified foods could prove to be extremely exciting and provide a number of benefits for the people who buy and produce them. Progress is being made in areas such as texture, flavour, shelf life and nutritional benefits.

"However, consumers are approaching modified foods with extreme caution and we need to reassure them that they are safe to eat.

"Tests are in place to ensure the safety of fresh fruit and vegetables but at this early stage none have been approved for sale in the UK."

But Phil Stocker, agricultural development officer for The Soil Association, said there was no absolute guarantee about the safety of the food.

And he believed that altering genes could lead to unforeseen problems for future generations.

Copied genes in a plant could escape and transfer to other species. For instance, herbicide-resistant crops could cross-pollinate with weeds, creating herbicide-resistant superweeds. He said: "We have had a lot of calls from Lancashire shoppers worried about genetically engineered foodstuffs.

"We are against this development. There is ample variety of crops already and scientist are altering the protein levels. We are worried about the effect this could have on the livestock or humans who eat them."

He also claimed the push for changes has come from chemical companies intent on creating plants which are resistant to the herbicides they produce.

A spokeswoman for The Institute of Grocery Distribution said approval for genetically modified products would not have been given unless the UK and European regulatory authorities had already assessed its safety.

Food fit for royals

TEENAGE chef Guy Lewis cooked up a royal treat when he worked in the kitchens at Buckingham Palace. The 17-year-old Blackburn College catering student, of Jack Keys Drive, Darwen, created some mouth-watering dishes for members of the royal family during four weeks' work experience at the palace.

The part-time chef at Astley Bank Hotel and Conference Centre, Darwen, added: "It was great experience. It was a real honour cooking for royalty."

He added: "There were about 20 chefs. Everybody was really friendly and everybody worked as a team.

"I am hoping to go back on work experience next year."

Pupils serve up delights

ZANY television chef Andrew Nutter took time out from filming to help judge a school cookery competition.

The Granada Tonight cook watched as scholars from various schools in the county battled it out in the kitchen in the 9th annual Interschools Cookery Competition organised by Blackburn College.

'Round the World in 80 Days' was the theme of the hard-fought contest with pupils cooking up a variety of global cuisine dishes from Creme Brulee from France to Pecan Pie from the States.

Each team had to produce four dishes: two sweet and two savoury on an £8 budget. The judges were looking for originality, good design and balance.

Amy Crabtree and Emma Hawthornthwaite from Westholme School in Blackburn were the overall winners for their originality, skill and superb contrast of flavours in all their dishes. Second-place winners Hajra Patel and Rizwana Ahmed from Beardwood High School, Blackburn, created the best pineapple upside down pudding Andrew had ever tasted.

Emma Wade and Rebecca Thomas from St Wilfrid's C of E High School, Blackburn, came third for the creativity of their dishes and their skill in preparation.

Andrew said: "The imagination and the flavours were outstanding and the pineapple upside down pudding was the best I've ever tasted."

Trevor Hoyle, part-time catering lecturer at Blackburn College, who organised the Lancashire Evening Telegraph-sponsored event held at Blackburn College, said: "Andrew could face some stiff competition in the future.

"I hope that some of the pupils will give serious consideration to their futures in the industry.

"They have shown a high level of skill in the preparation and cooking of food and courage in doing their best in a strange environment."

Andrew was joined by judges Barbara Clapton and Margaret Jepson. The winners received money, cookery books, certificates, Marks and Spencer vouchers, a goody bag and the first and second place winners received trophies.

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