Presently, soybean, corn, canola and cotton are the genetically engineered (GMO) crop species that dominate the ingredient market, with the first three having made their way into an increasing number of foods and beverages. The traits that typically have been genetically modified in those plants tend to be directed toward a narrow range of biological stresses — mostly pest resistance and herbicide tolerance. It seems, however, that the drive to manipulate is only beginning. According to the article “Next biotech plants: New traits, crops, developers and technologies for addressing global challenges,” published last February in Critical Reviews in Biotechnology,…Full Story
Choosing ingredients carefully and working with supplies can make natural food formulation a cleaner proposition.