Through biotechnology we can make improvements within a species which would otherwise require years of plant breeding efforts. For example, we can take a gene from winter wheat and add it to spring wheat to increase the protein content. It has certainly been modified. As we continue through the restaurant, we will almost certainly see canola oil, the favourite cooking oil for french fires because of its unsaturated fatty acid profile and great taste. Finally, there's the syrup for your cola.
Most soft drinks use fructose, derived from corn, as a sweetener.
About one-third of the corn grown in Canada and the United States is produced through biotechnology. I hope it's clear by now that this is a complex matter. But we've only just begun. The next question is what level of sensitivity is acceptable in determining the presence of modified material. If the answer is zero, it is important to point out that zero is really a relative measure of detection sensitivity.