Scientists in America ran into allergy problems when they tried to create a new protein by splicing a gene from a brazil nut into a soybean plant. But biofood producers and the people who regulate them maintain that these are minor bumps on the road to producing perfect food. What is really behind resistance to biologically altered food products is the fear of the unknown. Researchers hope this will lessen as more people learn more about biotech. The more people know, the less fearful they will be.
Most consumers have little choice in the matter of altered foods.
Many staples such as milk, baby food, flour and three-fifths of those foods that contain soybeans already have been altered or contain altered ingredients. Many vegetables, such as peanuts, squash and tomatoes are also often re-engineered. All of this contributes to a growing sense of wariness among Asian consumers. Genetically engineered foods may seem hard to swallow now, but the producers are betting they will go down more smoothly in time. All Rights Reserved.