Category: Biotechnology

Over the past 15 years, the industrial production of riboflavin has shifted almost entirely from chemical synthesis to a more cost-effective and sustainable biotechnological approach. In this fermentation-based process, genetically engineered bacteria and fungi are the primary producers of riboflavin (vitamin B2), a vital nutrient for both humans and animals.

While the human body cannot produce its own vitamin B12, a select group of microorganisms can synthesize both B2 and B12. This ability is harnessed for large-scale production, primarily through microbial fermentation, to meet the global demand for nutritional supplements and fortified foods.

According to the World Health Organization, extensive research has shown that existing genetically engineered foods are as safe as conventional foods. This technology offers key benefits for consumer health, moving beyond simply improving crop yield to directly impact nutritional quality and safety.

According to the World Health Organization and other leading health authorities, genetically modified foods currently on the market are as safe and nutritious as their conventional counterparts. This scientifically supported consensus provides a strong starting point for answering the common question: Is genetically modified fruit bad for you?

According to the Cleveland Clinic, vitamin K2 is primarily synthesized by bacteria. It is created through processes such as microbial fermentation, large-scale chemical synthesis, and by the microorganisms within the gut. This exploration will cover the distinct methods used to produce vitamin K2 for supplements and food sources.

Over 100 years have passed since the first discovery of cyclodextrin, which originates naturally from the bacterial breakdown of starch. This family of cyclic oligosaccharides is not found in foods, but is biosynthesized by specific microorganisms and can be prepared using starches from common crops like corn and potatoes.

By 2050, up to 50% of the land suitable for growing coffee will no longer be usable due to climate change, prompting innovators to create artificial coffee. This term actually refers to several high-tech products made without traditional coffee beans, including lab-grown and molecular coffee. This guide explains the technology behind these sustainable beverages and what they mean for your daily brew.

Research has shown that some transgenic potato varieties can reduce the formation of potentially harmful acrylamide by up to 95% compared to traditional varieties, offering significant benefits of eating transgenic potatoes. This advancement is one of several ways modern biotechnology is addressing consumer health and environmental sustainability in agriculture.

The majority of corn grown in the United States today, and in many other parts of the world, is genetically modified. A prime example of this is Bt corn, a variety engineered to resist specific insect pests. This modification significantly reduces the need for chemical insecticide applications, offering a built-in defense mechanism against crop-damaging insects.

According to a 2022 review, microalgae can be considered a reliable natural source for nutrients and SCP, or single-cell protein, that could help address the global protein gap. The most commonly used microalgae for SCP production include species from the cyanobacteria genus *Arthrospira*, commercially known as Spirulina, along with eukaryotic microalgae like *Chlorella*. These organisms are cultivated on a large scale for human food supplements and animal feed due to their high protein content and fast growth rates.