Advances in genetic engineering have given rise to an era of foods – including genetically modified organisms (GMOs) and gene-edited foods – that promise to revolutionise the way we eat.
Critics argue these foods could pose risks to human health and the environment. Proponents point to their potential for enhancing yields, reducing food waste, and even combating climate change.
GMOs and gene-edited foods aren’t the same GMOs are organisms whose genetic material has been artificially altered by inserting a piece of foreign DNA. This DNA may be synthetic in origin or sourced from other organisms.
Gene editing involves making precise changes to an organism’s genome without the integration of foreign DNA elements. Using techniques such as CRISPR/Cas, scientists make precise “cuts” in the DNA to create new genetic variation.
Although GMOs and gene-edited foods have been in circulation for almost three decades, research in this space continues to deliver breakthroughs.
These technologies are being applied to provide a range of benefits, from improved nutrition in food, to reduced food waste and increased crop tolerance against climate stresses.