Next-generation genetically modified foods need better regulation
By Dana Perls,
STAT
| 02. 02. 2017
The apple that never browns wants to change your mind about genetically modified foods.”
That headline in the Washington Post is just one of many shining the spotlight on the next generation of genetically modified organisms (what many are calling GMO 2.0) heading to our supermarkets and restaurants.
Gene-silenced Arctic apples that do not turn brown when exposed to air, even when rotten, will be sold in stores in the Midwest this week. Other products on the way include canola oil extracted from rapeseed that has been modified by gene editing to withstand more pesticides, but which is being marketed as a non-GMO food by its maker; salmon genetically engineered with eel genes to grow faster; and synthetic vanillin excreted from genetically modified yeast, yet marketed as “natural.”
Researchers are tinkering with nature’s DNA in new and potentially problematic ways and without clear regulatory guidance. They can alter a species by editing or deleting genes, turning genes on or off, or even creating completely new DNA sequences on a computer. Some of these new foods will be marketed as “non-GMO” or...
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