UK Poised to Embrace Gene-Edited Foods: What This Means for Nutrition and Consumer Health

Written by: Wanja Nyaga 

Reviewed by: Sarah Anderson

On the morning of 6 May 2025, Professor Sumantra Ray (Chief Scientist, NNEdPro Global Institute for Food, Nutrition and Health) appeared on the Times Radio Breakfast Show for a live interview discussing the UK’s upcoming legislation on novel foods. The segment, which aired shortly after 7.35am, focused on the implications of gene-edited foods for food security, nutrition, and consumer health. This article summarises the key points raised in the discussion and explores the broader context of gene editing in the UK.

Following this policy announcement, the UK government is set to implement legislation permitting the development and sale of gene-edited foods, potentially introducing novel produce such as longer-lasting strawberries and non-browning bananas to supermarket shelves. This policy shift necessitates a clear understanding of gene editing and its implications for nutrition and consumer health.  

Gene editing, as explained by Professor Ray, involves precise modifications to an organism's endogenous DNA, contrasting with traditional genetic modification (GM), which introduces exogenous genetic material. This distinction is critical for scientific accuracy and public communication.  

Gene-edited crops, as discussed by Professor David Hughes (Food Marketing, Imperial College London), present opportunities for enhanced nutritional profiles (e.g. increased vitamin content), improved agronomic traits (e.g. pest and drought resistance), and extended shelf life, potentially contributing to more sustainable food systems.  

However, consumer perception remains a key consideration. Professor Hughes highlighted potential consumer apprehension regarding food manipulation, and the absence of mandatory labelling raises transparency concerns. Effective communication strategies are, therefore, crucial to fostering public trust and informed decision-making.  

Professor Ray emphasised the necessity of rigorous scientific evaluation of gene-edited foods. While the technology offers potential benefits for food security and nutrient density, robust, long-term studies are needed. These should include interventional and observational human trials to assess potential unintended effects on food composition and long-term health outcomes. Increased investment in nutrition research is essential to address these knowledge gaps.  

The implementation of this legislation will occur in stages, contingent on the adoption of the internal market framework by devolved UK governments. Experts advocate for comprehensive consultation between policymakers, regulators, scientists, and the public to ensure a balanced approach that integrates scientific evidence with societal concerns.  

Gene editing may prove a valuable tool for enhancing food systems in the face of climate change and food insecurity. However, realising its benefits relies on robust scientific investigation, transparent communication, and public engagement.