Genetic engineering has improved flavor, nutritional value, resistance to disease and insects, and resistance to bruising in fruit and vegetables. Researchers are developing produce designed to be picked and delivered at peak ripeness and flavor. On the horizon are leaner meats and cooking oils with less saturated fat. The future of genetic engineering depends on government regulation, private-sector investment, and consumer acceptance.
Critics mistakenly emphasize the source instead of the product.
According to ACSH scientists, there is no scientific basis for distinguishing between foods produced using traditional methods and those produced through modern genetic techniques. Genetic engineering allows early detection and treatment of disease in food crops and animals. It also reduces the need for chemical pesticides. Threats of antibiotic and pesticide resistance are misleading and unnecessarily frightening. Resistance may occur after a while, but this applies equally to traditional crop management techniques.