By Bryn Nelson
Columnist
MSNBC
updated 9:00 a.m. ET, Mon., April. 28, 2008
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Bryn Nelson
Columnist |
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Future foodiesmay need to thank the papaya for velvety smooth ice cream, a sauerkraut-seeding microbe for hypoallergenic soy sauce, and a type of wild rice for protein-rich pilaf.
Although a wide variety of plants and animals have been the focus of genetic modification, new research is proving that there’s still plenty of room at the table for technologies that enhance what we eat while being more socially palatable to cautious consumers. With a battery of natural additives, simple chemical processes and streamlined hybridization strategies, scientists are coaxing unfamiliar properties out of familiar foods, whether for better nutrition, aesthetics or safety.
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