Articles Tagged with ''biotechnology''

Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce high-value food ingredients. These "cell factories" create proteins and compounds, enhancing quality and reducing environmental impact. Techniques like recombinant DNA now apply to everyday ingredients such as milk and egg protein alternatives.

The guidance describes how firms can voluntarily engage with the FDA before marketing food from genome-edited plants.

Alternative proteins—especially cell-based seafood and meats—hold promise for the future, considering that animals are eliminated from the production chain. 

Meat processors who brushed up on the latest labeling guidelines at the International Production & Processing Expo learned details about when bioengineered logos might be needed and how FDA’s nutritional panel updates might trickle over to their products.

The Coalition for Responsible Gene Editing in Agriculture has established a multi-stakeholder Steering Committee to develop a framework for the responsible use of gene editing in agriculture.