1/ We love talking about “natural” food, but here’s the truth: Almost everything we eat has been modified by humans. From Apples to Zucchini, our ancestors transformed wild plants into the crops we rely on today. Here’s the story of how humans shaped our food 🧵:

EFSA reviews GM yeast. Spoiler Alert: No safety issues for human consumption. Soy leghemoglobin (LegH Prep), produced using genetically modified Komagataella phaffii (yeats), is designed to provide a "meaty taste" in plant-based meat analogues. The product enhances the flavor profile of meat substitutes, helping consumers transition to plant-based diets without compromising on taste. Molecular and bioinformatic analyses raised no concerns about toxicity, allergenicity, or environmental impact. Toxicity studies, including a 90-day dietary study in rats, showed no adverse effects even at high doses (up to 2894 mg/kg body weight/day in females). Additional studies confirmed the absence of harmful effects at lower doses. The GMO Panel concluded that the genetic modification and the soy leghemoglobin protein pose no safety issues for human consumption or the environment at the proposed use levels. LegH Prep is safe and effective for its intended use in meat analogues, with no identified risks to health or the environment.