Food production methods continue to evolve and innovate, becoming more technologically sophisticated. Advanced bioengineering methods, such as gene editing, are broadening the spectrum of bio-technological procedures available for use. Here are some details.
Gene editing is a powerful technology with potential to address numerous societal health needs and overcome certain global food production challenges.
Bioengineered and gene editing are both forms of agriculture biotechnology, but they are not the same process. To create a bioengineered – or bioengineered crop variety – scientists generally remove a gene from one organism and introduce that gene to a different organism at the cellular level. Genome editing (often referred to as “gene editing”), on the other hand, is a group of technologies that allow scientists to precisely insert, delete, or replace DNA at a specific locations within a crop’s DNA.
Several approaches to gene editing have been developed. As an example, the CRISPR system has generated a lot of excitement in the scientific community because it is believed to be faster, more accurate and more efficient than other existing gene editing methods.
While most gene edited crops are not yet being grown by farmers, examples of gene-edited crops created by scientists include non-browning mushrooms, waxy corn, slow-growing cabbage, and mildew-resistant grapes.
This key findings report delves deeper into what consumers want to know about gene edited food products and who they consider to be trustworthy sources in addressing biotechnological applications in food.