What is bioengineered food?

Very basic, food-related biotechnology is the process by which a particular gene or group of genes with desired traits is removed from the dna of a plant or animal cell and spliced into it. other people. Such beneficial genes can come from animals, (friendly) bacteria, fish, insects, plants and even humans.
In some cases, the gene that creates the problem (eg aiming to disable a tomato’s nature) is simply removed and not replaced. Tomatoes, for example, often choose green and gas-ripen later because, during transit, they will become soft, bruised and unmarketable. A bioengineered tomato, however, can be picked ripe and transferred without softening. The goal of food biotechnology is to develop insect and disease-resistant, transport and shelf stable foods with improved appearance, texture and taste. In addition, biotechnology advocates say that this process will produce plants that are resistant to adverse weather conditions such as drought and frost, thereby increasing food production under atmospheric conditions. post and land formerly prohibitive. They also envision increasing nutrient levels and reducing pesticide use through biotechnology. On the other hand, critics argue that, because biotechnology is the production of new foods not previously consumed by humans, the changes and potential risks associated with things like toxins, Allergies and nutrient reductions are unpredictable. They are also worried that, because genetically modified foods are not required to be labeled, people with religious or restrictive dietary lifestyles may unwittingly consume prohibited foods.
In response to such concerns, the FDA has issued the following evaluation guidelines for which a bioengineered food will be evaluated for approval: