Tag: Food biotechnology

According to the U.S. Food and Drug Administration (FDA), only a small number of fresh fruits and vegetables sold in the U.S. market are a result of modern genetic engineering. This article will delve into **what vegetable is genetically made** using contemporary biotechnology, providing clarity on the specific types and their unique traits.

While the list of GMO fruits is much shorter than many people believe, several varieties have been specifically engineered for commercial sale. This limited list includes fruits such as virus-resistant papaya, non-browning apples, and pink-fleshed pineapple.

The global plant-based meat market is predicted to reach over $16 billion in value by 2029, a trend driven by innovative ingredients that mimic the flavor and experience of conventional meat. Among the most prominent of these is soy leghemoglobin, a protein responsible for the distinct meat-like taste in many popular plant-based products.

According to the World Health Organization and other leading scientific bodies, bioengineered foods currently available on the market are considered safe to eat and pose no greater health risk than their conventional counterparts. Despite this consensus, concerns over potential long-term health effects, allergic reactions, and antibiotic resistance still persist, prompting many consumers to question just how unhealthy is bioengineered food.