Category: Genetic engineering

Over 200 non-canonical amino acids have been genetically incorporated into proteins using advanced genetic code expansion technologies, proving it's possible to make new amino acids. This incredible ability to expand life's building blocks is now revolutionizing biotechnology, medicine, and materials science, pushing the boundaries of what's possible.

Did you know that over 90% of corn and soybeans planted in the U.S. are genetically modified? For consumers asking 'Is nature's own non-GMO?', the answer requires a deeper understanding of food labeling, which goes beyond a simple 'yes' or 'no' and involves distinguishing natural processes from modern lab techniques.

According to the World Health Organization, vitamin A deficiency (VAD) affects over 190 million children globally, causing preventable blindness and increasing infection risk. Golden Rice, a genetically engineered variety, was developed to address this public health crisis by producing beta-carotene, the precursor to vitamin A.

In the United States, over 90% of some crops like corn, soy, and canola are bioengineered. Despite their prevalence, concerns persist over whether bioengineered food products pose hidden dangers to human health, the environment, and social equity.

According to the Organic Trade Association, sales of organic products in the United States reached a record-breaking $67.6 billion in 2022. While many consumers purchase these products with the assumption they are completely GMO-free, the reality is more nuanced. So, is all organic food GMO free? While organic standards strictly prohibit the use of GMOs, the risk of unintentional cross-contamination means that trace amounts can sometimes be present in organic products.

Since 1994, when the Flavr Savr tomato became the first commercially available GMO food, genetically modified foods have been a part of the U.S. food supply. The Food and Drug Administration (FDA) plays a key role in ensuring that these products are safe for human and animal consumption, overseeing a multi-stage process from lab creation to market approval.

According to the USDA, over 90% of U.S. corn and soybean crops are genetically engineered varieties. Pinpointing what is the most genetically modified food is more complex, however, as the answer can depend on whether you measure by acreage, volume, or prevalence in consumer products.

According to a study published in *The Plant Journal*, researchers from the Universitat Politècnica de València (UPV) and the Spanish National Research Council (CSIC) have successfully increased the beta-carotene content in lettuce leaves by up to 30 times. This scientific achievement, which resulted in a distinctly golden-colored lettuce, leverages sophisticated biotechnological techniques to address widespread micronutrient deficiencies.

Over 80% of the soybeans cultivated worldwide are genetically modified, underscoring the ubiquity of genetically engineered crops in the global food supply. As a result, the question of how do you detect GMOs has become paramount, leading to the development of sophisticated testing methods to ensure product integrity and compliance with labeling laws.

According to the World Health Organization (WHO), while approved genetically modified foods are considered safe, public concerns persist around potential health effects, environmental damage, and ethical implications. This article explores what are the three main concerns with genetically modified foods that drive ongoing debate.