With it food producers can develop disease and insect resistant crops. Scientists use food biotechnology to build on traditional breeding methods and learn which genes cause certain traits. By copying and transferring genes in plants, it enhances the quality of our food supply. Biotechnology can lead to grains with more protein, vitamins or minerals. It can help decrease insecticide usage by breeding disease resistant crops.
Biotechnology helps create safe and nutritious foods with some extra benefits.
Biotechnology is now used in some vine ripened tomatoes and potatoes. They reach their peak flavor on the vine and are shipped without spoilage. Some cheese in the U.S. is made with an enzyme that was prepared using biotechnology. And the future may provide low-caffeine coffee beans, french fries made from potatoes that absorb less fat and veggies with protein. Copyright 2000, American Dietetic Association.