Betsie Estes, Roxi Beck and Charlie Arnot at BIO 2013

CHICAGO- If business wants to communicate effectively with consumers, it must be sensitive to their values and their language, according to Charlie Arnot of the Center for Food Integrity (CFI).

Speaking at the recent BIO 2013 International Convention, Arnot said business shouldn’t waste time arguing with consumers over terminology, such as whether “genetic engineering” is a better term than “genetic modification.”

“‘GM’ has become the cultural nomenclature for this issue,” he said, “and we have to say that to be in the debate. The conversation is about food safety. It is not about language.”

“Don’t debate the language. If we debate the language, we are missing the point,” he said. Arnot said his observations are based on extensive research with consumers and on a peer-reviewed research model.

Appearing with Betsie Estes and Roxie Beck of BestFoodFacts.org, Arnot said that food safety is the key issue for consumers.

“Food safety trumps everything else.  If we can’t pass the food safety threshold, we can’t do anything else.”

Arnot urged companies and industries to be open to public concerns and to proactive “authentic transparency - the good, the bad, and the ugly.”

“Authentic transparency reduces fear of the unknown,” he said.

A new educational resource on agricultural biotechnology has been released by the International Food Information Council (IFIC) Foundation. “Food Biotechnology: A Communicator’s Guide to Improving Understanding, 3rd Edition,” will provide health professionals and food and nutrition stakeholders with tools to help them communicate about the science and benefits of food biotech.

“Whether it is to provide an overview of the science or respond to a media inquiry, the guide provides communicators with key facts and resources on food biotechnology to help tailor the message to the specific audience,” IFIC said.

The guide includes key messages and a menu of science-based supporting points on food biotechnology as it relates to food safety, consumer benefits, sustainability, and feeding the world; ready-made handouts that can be shared with audiences; and guidelines for working effectively with journalists and bloggers on food biotechnology stories.

The new version reflects the latest developments in food biotechnology research, regulation, and product availability, as well as new consumer insights and changing communications methods, most notably the advent of online media.

An electronic version of the full guide and PDF files of the individual chapters are available here. The PowerPoint slides are also available on the homepage of www.whybiotech.com.

Imagine a world without food science.  What would be on the shelves of grocery stores?  Not much, according to a new video from the Institute of Food Technologists (IFT). 

“The black and white footage shows empty shelves, rotten fruit, insect-infested grain and spoiled meat to show the realities of a world without food science,” according to IFT.  “The scene changes to color when the voiceover explains how dedicated food science professionals make it possible to have food that is safe, flavorful and nutritious.”  To view the video and related materials, visit the website here.