Tag: Biotechnology history

In 1994, the U.S. Food and Drug Administration (FDA) approved the first genetically modified food for human consumption, a tomato with a longer shelf life. This groundbreaking product was the Flavr Savr tomato, developed by the Californian company Calgene.

In 1933, the industrial Reichstein-Grussner process was first designed for ascorbic acid (vitamin C), which utilized a key fermentation step, making it one of the first industrially produced vitamins to involve the fermentation process. However, later discoveries revealed an even more complex, and exclusively fermentative, production of another essential nutrient, vitamin B12.