Non-gmo derived chemicals

I am looking for a company that makes non-gmo derived food chemicals and haven't been able to find any that do so. My. Private clients are very picky people and I want to do something fun for them without getting my throat cut for using gmo based food chemicals... Can anyone help me?

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Matt_67991

Bob's Red Mill products are supposed to be GMO free

http://blog.bobsredmill.com/featured-articles/our-policy-regarding-gmos/

Also, any inorganic chemicals.

andrechef7

Yes I know of bobs red mills... I was looking for more of the stuff along the lines of things like tapioca maltodextrin and other "molecular gastronomy" related chemicals

Brandon_34695

There aren't that many products approved as GMOs by the USDA - soy and corn. Cassava to my knowledge doesn't have a GMO equivalent to worry about at this time.

Matt_67991

To slightly extend Brandon's point, you pretty much need to be on the look out for soy- or corn-based products, and you can usually find specifically labelled non-gmo products.

Johan_Edstrom_5586

I think it is a hell of a lot harder than that.

If we add things in the middle of the supermarket, stuff we never buy, right?

Then I've seen figures closer to 60-70% - this due to derived sugars and such.

If we talk proteins, nothing today directly - but do we know what it was fed, not really.

Papaya? Possibly.

Something like 90% of the corn we grow in the US "might be modified" - we use that for feed.

All that said, I don't have enough skill, knowledge, chops or whatnot else to argue GMO.

Esthetically I prefer weird looking tomato I grow in my own garden, fed with compost....

I'd love to actually see a more coherent debate on this.

Tim_Roth_78505

I learned last year about a great series on GMOs published on Grist - the writer, Nathanael Johnson, does a great job of assessing the various facets of the debate in a very level-headed, non-partisan manner. I haven't read through all of his articles and couldn't find the original summary page that I read, but his series of articles can be found here: http://grist.org/series/panic-free-gmos/

In general, though, I think that to anyone who has taken a genetics course or similar, the health concerns that people tend to cite about GMOs are greatly overstated or misinformed.There are valid socioeconomic reasons to prefer non-GMO foods, but I haven't seen any definitive studies to suggest that they're in any way actively BAD for you.

In terms of getting non-GMO chemicals, a lot will just depend on the chemical you're trying to get - and also what you're considering to be a GMO. I don't see insulin popping up in the GMO debate, for example, even though many forms that you can purchase are produced by genetically modified E. coli.

Johan_Edstrom_5586

@Tim, thanks a bunch! That first paragraph sums up where I have been for a long time

Matt_67991

I largely agree. I think a mandatory labelling system is kind of dumb, but I'm fine with a voluntary labelling system, like organic foods have. But if he says he wants to do it for work, and if his clients want to pay to not consume GMOs, then so be it.

Still, it definitely seems weird that they would care about consuming something like sugar from beets that aren't genetically modified when it is chemically identical to other sugar. Lots of modernist ingredients are like that. Unless of course, it is for socioeconomic reasons.

andrechef7

Wow... This went way off course! I know all about gmo's and reading labels... I was just seeing if there might be a company who produces non-gmo molecular gastronomic food chemicals that aren't based from corn or soy. I don't eat gmo's.... But when it comes to doing cool stuff or eating new things I'll put my guard down, but my clients won't

andrechef7

My clients only consume organic cane sugar.... Common white sugar isn't something I've cooked with in a a while

andrechef7

As well you're not going to find non-gmo beet derived sugars very easily... Actually I've yet to see that at all

ttpoker

Tim - I take offense at your use of the term "chemicals", and so should all others that spend their time at ChefSteps. I know that is not your intention, but perhaps my post can encourage you to think of these additives as textural ingredients rather than "chemicals". To me, "chemical" is a term that denotes something negative, I think its fair to say that this community promotes responsible use of ingredients. The classic case is of course MSG... this is a totally safe salt glutamate that enhances flavor, and very small amounts are needed in proportion to get the job done. Chances are your clients would object to MSG because of the folksy stories that are shared but can all be debunked, nobody has ever had an allergic reaction to MSG, there is no evidence that those claims are true. In turn I doubt they would be interested if they knew you were cooking with Agar or Carrageenan because they never heard of it or it "sounds" like a preservative - yet all three of these items are manufactured using all natural sources, the latter two are derived from seaweed. Would your clients object to you using table salt which has added iodine? Would they demand you stop using banking soda because it is a byproduct of the Solvay process which is the reaction of sodium chloride, ammonia, and carbon dioxide in water? Would they object to being served an organic non-GMO cereal which has been fortified with iron? I would object to two of these items, I find iron filings in my food to be disgusting personally and I avoid added iodine in table salt when I can - but there is nothing wrong with Agar, carrageenan or MSG even though none of these items contain GMOs.

Long story short, if your clients are afraid of GMOs then they need to avoid all sugar, wheat and corn in the US. Those are the only items that are currently approved for human consumption that are GMOs. Modernist ingredients are for the most part safe (unless they are cut with corn starch), but they will probably not be happy if they find your using Methylcellulose F50 in your vegan dishes - just because the name of this ingredient is chemical sounding it tends to scare off consumers who are not willing to be educated. First step you can take is by calling these additives "Ingredients", not chemicals.

On a side note, I think it is a shame that the only food scientist who has a TV show or popular cooking book for the home is Heston Blumenthal. We need more food scientists on TV debunking common health claims as they teach people how to cook. And I hate the term "GMO", much of the produce we eat is genetically modified strain created by a farmer through crossbreeding, this has been happening for centuries... the real issue is with corporations such as Monsanto that are genetically modifying produce such as corn to be more resilient against pests, thats a risk that is too great to take IMO - and is the reason why I try to source all of my corn based items organically.

(nothing personal, but this is a topic that I am pretty passionate about)

mike.minasian

@IntheCards

Great post. Of note, I would mention that there has been an ever so slow uptake of information about food science in popular media. Say what you will about Top Chef, but there have been contestants who have certainly helped to educate viewers.

Personally, I learned about the MSG science through David Chang. While he may not be a food scientist in the Wylie Dufrense / Heston Blumenthal sense, he still gets some of these things. The first season of Mind of a Chef (and the second for that matter) are fantastic for people who actually want to learn these things.

andrechef7

Your dislike of the term chemical is noted. Those things that you stated that are not at all a chemical, I wouldn't and netheir would me client call chemicals and I actually use them in my cooking with them...Please do not jump to conclusions. As well my client is a doctor whom researches and knows much more about gmo's than 99% of people and that is what his extremely successfully business runs upon. As well a gmo and a crossbreed of two plants are something that is completely different, so please do not confuse the two. I can obviously see that you are passionate person!

ttpoker

Tim - the rant was not directed at you, just in general cause thats how forums tend to work - the responses are both direct and for posterity at the same time with the hopes that some of my ranty post empowers you. Just passionate about some topics but not all, this being one of them. I'm a lover night a fighter ;-)

One thing has me curious after your last post. You don't consider Methylcellulose F50 a chemical, then can you give some examples of which ingredients you wanted more info on? Even I accept that Methylcellulose F50 is borderline ;-)

You may want to look into Eddie Shepard's excellent iBook series. Modernist Vegetarian, Vibrant Vegetarian, and Edible Cocktails - he is a member of this forum but I forget his screen name. Eddie may be a good source to vet an ingredient that he uses in his books - the majority of modernist ingredients are vegetarian friendly and most are also vegan safe - even Activa has a vegan-friendly version. Of course this departs from the GMO topic, but there is a crossover - considering his extensive work I suspect that Eddie may have already researched GMO-free alternatives and may be able to help. Good luck! http://www.veggiechef.co.uk/

andrechef7

Thank you! I never said that mythelcellulose wasn't a chemical... I absolutely consider it to be one

andrechef7

as well this is my first forum I have ever been on... I work a lot and do not have time for none productive forums... But this is awesome!

tshewman

@Tim Dearing - some items can be purchased in thei form and labelled organic (see Modernist Pantry for Gelatin for example) and many can be found doing a simple search. To be certified organic (in the US) at

least 95 percent of content is organic by weight (excluding water and

salt). The remaining ingredients must consist of substances

approved on the USDA’s National List. GMOs are not on that list, so that may be useful. With some of the research regarding GMO Maize and GI inflammation, it is understandable why this is a request even though there is a broad brush being used.

andrechef7

Yes 95% of the ingredients that are labelled need to be organic for it to be labelled that. But another funny little thing is that if something is less than 15% of actually product it doesn't actually legally need to even be put on the label.... Most companies to not practice this horrible little loophole... But some do! This is mostly done with chemicals and whatnot