The importance of ingredient selection.

Genetically modified organisms (GMOs) are new species of plants, fungi and animals created in the laboratory using techniques to modify the organisms’ genetic material, also called DNA. For instance, GMO crops such as rice, corn, soybeans and potatoes have been genetically modified to produce bacterial toxins that kill insects and weeds in the fields, thus resulting in artificial plants that make their own pesticides and herbicides. It is estimated that around 70% of processed foods available in restaurants or in the market contain GMO ingredients such as high-fructose corn syrup, canola oil or corn starch. Unfortunately, pesticides and herbicides accumulate on these foods and long-term consumption may produce adverse effects such as chronic inflammation, allergies and organ damage. The use of GMO crops also presents an environmental threat as these artificial species may affect the development of other organisms in nature and disturb ecosystems in unexpected ways. For these reasons, we select only non-GMO strains and ingredients for all our products in order to provide safe and healthy offerings that are as environmentally friendly as possible.

Just like organic foods, non-GMO crops may cost more than conventional foods due to additional inputs related to tilling and labor-intensive processes that do not rely on the use of artificial chemicals. Selection and monitoring of non-GMO ingredients by our team also require more time and effort in order to guarantee that our products are free of artificial GMOs and therefore meet our quality and safety standards. For instance, for the culture of our mycelium products, we select only non-GMO ingredients and a water-soluble source of amino acids, vitamins and nutrients in order to produce top-quality fermentation products. We believe that this increase in cost and monitoring is needed to provide healthy products that can be enjoyed by everyone.