What criteria should be used to determine whether a food is natural? What if gene-editing techniques produce changes indistinguishable from those that evolve naturally? Is the food still natural?
With Gottlieb’s departure from the FDA imminent, what should we expect from the FDA? How is it likely to regulate the still controversial genetically engineered foods?
Genome editing and synthetic biology are giving rise to new forms of life. But do these organisms have conservation value as part of earth’s biodiversity?
Public health experts enlist the molecular biology tools that create genetically modified organisms – as well as the GMOs themselves – in the fight against emerging infectious diseases.
The concerns about genetically modified foods are well known. But when we look at population and climate projections, what happens if we don’t use them to increase our food supply?
William Powell, State University of New York College of Environmental Science and Forestry
Adding a single wheat gene helps the American chestnut withstand a fungal pathogen that nearly wiped these hardwood trees out of the eastern forests they once dominated.
Since the heyday of retail bans on products containing genetically modified ingredients 15 years ago, the tide has been heading in the other direction.