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Article: Genetic engineering: fast forwarding to future foods. (includes related article on genetically-engineered tomatoes)
- Article from:
- FDA Consumer
- Article date:
- April 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 U.S. Government Printing Office. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Take a peek into the supermarket of the near future.
At first glance, products on display won't seem much different from those you are used to. Cucumbers. Peppers. Corn. They'll still be there. But amid all the produce and other kitchen staples, you're apt to find new versions of familiar foods--ones that are custom "built" to improve quality or remove unwanted traits. Insect-resistant apples, long-lasting raspberries, and potatoes that absorb less fat are among the more than 50 plant products under study now that are likely to reside soon on grocers' shelves.
These commodities will arrive courtesy of genetic engineering, a process that allows plant breeders ...