While the moratorium prohibits the cultivation of genetically modified crops in Switzerland, it does not ban the import of animal feed. For example, genetically modified soy imported from overseas is used in Swiss livestock farming. The resulting products – such as meat, milk, and eggs – are not legally classified as genetically modified and therefore do not require labeling. Consumers have thus been indirectly consuming products linked to genetic engineering for many years.

Soy and corn products intended for direct human consumption, such as soy flour or corn oil, may also be genetically modified if imported. These products are subject to labeling requirements once they contain more than 0.9% GMO content. In many areas, genetic engineering has already become a largely invisible part of our food system.

Genetic Engineering – Long Since Familiar

Another often overlooked application concerns additives such as enzymes, flavorings, vitamins, and sweeteners. Genetically modified microorganisms play a key role here. Genetically engineered chymosin has become a common substitute for natural rennet derived from calf stomachs. It is chemically identical to its animal counterpart but more efficient and cost-effective to produce. Industrial cheese production widely relies on this method, while traditional and organic cheeses typically use animal rennet. There is no labeling requirement for genetically produced enzymes, as the genetically modified organism is no longer detectable in the final product.

Substances such as aspartame, frequently used in soft drinks and low-calorie foods, are often produced using genetically modified microorganisms. The same applies to flavorings like vanillin, which is now largely produced through biotechnology. Many vitamins, especially vitamin B2 (riboflavin), are also manufactured in this way. They are found in fortified foods such as breakfast cereals and in animal feed. No labeling requirement applies here either, meaning consumers are largely unaware of their widespread use.

A Technology Benefiting People and the Environment

In medicine, genetic engineering has long been indispensable. It plays a central role in the production of many medicines, including insulin, which is essential for people with diabetes, as well as numerous vaccines. Gene therapies are increasingly being used to treat inherited diseases and cancer. Such medical advances are widely accepted by the Swiss population because of their clear health benefits.

Despite the moratorium, this important technology is firmly embedded in everyday Swiss life. It reaches us through animal feed, food additives, and medical applications. The absence of labeling reinforces the impression that Switzerland is “GMO-free” – an illusion that does not align with scientific or legal reality.

Contrary to the alarmist narratives promoted by opponents of genetic engineering – who have recently launched an initiative against risk-based regulation of new breeding technologies – no negative effects on humans or the environment have been identified. On the contrary, new genomic breeding techniques offer significant potential. The Swiss Academy of Sciences presents five concrete examples of crop plants developed through genome editing that could provide added value for Swiss agriculture, the environment, and consumers.

High Public Acceptance

Breeding technologies based on new genomic approaches may soon be approved in Switzerland. The Swiss population appears open to liberalization. A second representative survey conducted by gfs.bern confirms the high level of acceptance of genome editing.

Genetic engineering is already part of our everyday lives. The myth of a “GMO-free Switzerland” is scientifically (and legally) incorrect. And in the future, this will become even more apparent. It is time for the term “genetic engineering” to lose its stigma. The technology has long since become an integral part of our lives in many different ways.