PRESS RELEASE For immediate release

Contact: Anne Bridges
AACC Biotechnology
Technical Committee Chair
Phone: 763.764.3712

AACC to Validate Tests to Determine
Biotechnology Traits in Cereal Grains

November 14, 2000 (St. Paul, MN) -- Using its expertise in the validation of standardized tests for the grain-based foods industry, the American Association of Cereal Chemists (AACC) is currently focused on the detection of biotechnology traits in cereal grains.

Scientists agree that current tests do not reliably detect the presence or absence of genetically engineered traits in processed food products. AACC is addressing methods that will consistently detect the presence or absence of GMOs. Currently AACC has validated one method that accurately detects a new protein in ground corn.

At last week's AACC Annual Meeting, where 1600 scientists from more than fifty countries gathered, there was agreement to cooperate on the development and validation of methods to detect biotechnology traits in grains and foods containing grain.

AACC is the premier worldwide cereal grain organization, advancing cereal science and related technologies; disseminating cereals information; and providing professional development opportunities throughout the global cereal grains community.

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