Editing Substantial equivalence (section)

==Technological developments==
There has been discussion about applying new [[biochemical]] concepts and methods in evaluating substantial equivalence, such as [[Metabolomics|metabolic profiling]] and [[Proteomics|protein profiling]].  These concepts refer, respectively, to the complete measured biochemical spectrum (total fingerprint) of compounds (metabolites) or of proteins present in a food or crop.  The goal would be to compare overall the biochemical profile of a new food to an existing food to see if the new food's profile falls within the range of natural variation already exhibited by the profile of existing foods or crops.  However, these techniques are not considered sufficiently evaluated, and standards have not yet been developed, to apply them.<ref name="fao2000">{{cite web | url=http://www.fao.org/fileadmin/templates/agns/pdf/topics/ec_june2000_en.pdf | title=Safety aspects of genetically modified foods of plant origin | publisher=World Health Organization (WHO) | date=June 2000 |at=4. Approaches to the Nutritional and Food Safety Evaluation of Genetically Modified Foods |access-date=12 February 2016 | author=Joint FAO/WHO Expert Consultation on Foods Derived from Biotechnology | archive-date=16 February 2016 | url-status=live |archive-url=https://web.archive.org/web/20160216073624/http://www.fao.org/fileadmin/templates/agns/pdf/topics/ec_june2000_en.pdf}}</ref>{{better source|reason=Outdated as source for new and emerging technologies|date=February 2016}}