<p>By: David Fikes, Executive Director, FMI Foundation</p><p><img sf-custom-thumbnail="true" src="https://www.fmi.org/images/default-source/blog-images/biotechnology-gene-editing.jpg?sfvrsn=41e34aa9_1" style="float:right;margin-bottom:10px;margin-left:15px;" sf-size="190590" class="-align-right" width="400" alt="Composite of blockchains DNA molecules and computer renderings." sf-constrain-proportions="true" />Among the bevy of headline-grabbing proclamations and announcements recently erupting from Washington, D.C., there was one a few weeks ago you might have missed that could impact your meat department and your customer service department. On April 30, the U.S. Food and Drug Administration (FDA) approved the swine industry’s use of gene editing technology to develop a pig more resistant to the highly contagious porcine reproductive and respiratory syndrome (PRRS).</p><p>The agency’s decision is attracting some attention as being among the first approvals for gene edited livestock. FMI research on consumer acceptance of gene edited food products has found that about half of consumers report having never heard of gene-editing. However, among those who have heard of the bio-technological tool, using it to target diseases in animals, humans and crops was ranked as the most important and favorable application. Given the amount of play present within consumer perceptions of scientific applications in food production, it will be important for the food industry not to lose control of the gene editing narrative. Connecting the use of this technology clearly with the shopper’s value system will be crucial.</p><p>The Pig Improvement Company (PIC), a subsidiary of the animal genetics company Genus, worked with the FDA for years to gain approval for pork producers to use this technological tool in the battle to manage the devastating viral PRRS disease. A recent analysis by Iowa State University reported that from 2016 to 2020, PRRS was responsible for an estimated $1.2 billion loss per year in U.S. pork industry production. Groups such as the American Association of Swine Veterinary have endorsed using this science-based strategy to enhance animal health and welfare.</p><p>On June 10 at 11 a.m. ET, FMI will host a <a href="https://www.fmi.org/forms/meeting/MeetingFormPublic/view?id=D3050200000001">members-only webinar</a> featuring Banks Baker, Senior Director New Product Strategy for PIC, North America, discussing market implications, commercialization timelines and consumer information resources for the new gene-edited pig. Also, Charlie Arnot, CEO of the Center for Food Integrity, will be participating in the webinar, providing an update on the gene-edited food landscape with a glimpse of other products currently in varying stages of development. Make sure your company is prepared to answer consumer questions about this new food technology and has access to the available resources to help share in the story of gene-edited food.</p><p><a href="https://www.fmi.org/forms/meeting/MeetingFormPublic/view?id=D3050200000001" class="button">Register for the Webinar</a></p>
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