Using new technologies, scientists are now able to pinpoint the gene responsible for a particular trait, then extract, or add, that gene to a specific plant. Foods produced using biotechnology have not been established as safe nor are they adequately regulated. Biotechnology is one of the most extensively researched and reviewed agricultural developments ever. In 1992, FDA determined that crops produced by biotechnology must meet the same rigorous standards as those created through traditional means. Years of research indicate the benefits of agricultural biotechnology far outweigh any risks.
Companies conduct advanced research and analyses on food developed using biotechnology.
This adds an additional layer of safety. The application of biotechnology to food only benefits food producers, not consumers. Biotechnology benefits both producers and consumers. Products recently introduced to the market provide obvious consumer benefits such as enhancing flavor and freshness, boosting nutritional value and reducing saturated fat content. Biotechnology has additional indirect benefits for consumers including reduced use of pesticides and more sustainable tillage practices, which address costly environmental problems like water pollution.