Food Makers See Crunch Time Against New Maize for Fuel

07 March 2011

A Frito Lay worker inspects chips before they are packaged at a factory in Irving, Texas

This is the VOA Special English Agriculture Report.

(SOUND)

Food companies say a new kind of maize could take the crunch out of corn chips and other popular foods.

The big Swiss company Syngenta genetically engineered the maize to contain an enzyme called alpha amylase. The company says this enzyme will help the crop produce more ethanol, a renewable fuel, while using less water and energy.

Syngenta official Jack Bernens explains how it works.

JACK BERNENS: "You know, in real simple terms, it breaks the starch down into sugar which then is obviously fermented into ethanol."

A two thousand seven law requires gasoline in the United States to contain renewable fuels. About forty percent of America's corn crop is being used this year to make ethanol.

The Department of Agriculture has approved the genetically modified maize without restrictions. But five major groups in the food industry say they are concerned that the new maize could enter the food supply. They are not expressing concerns about food safety and have not opposed other genetically engineered crops.

But in a joint statement they say the enzyme that breaks down starch could harm the taste of their products. For example, they say it might soften cereals and cause corn chips to lose their satisfying crunch.