The Future of Genetically Modified (GM) Foods

Although it can be said that the science and technology behind genetic modification is still in its early genetically modified foodstages, the possibilities seem hopeful for scientists. As new ways are discovered on how to create better genetic modified foods, time can only tell if such a future is looming nearby. With new discoveries of genetic modification in some of the most important food staples around the globe come a host of new benefits.

One of the benefits seen to be brought about by the genetic modification of food is by making them taste better. A good and an already existing example of such genetically modified foodstuff is the special slow-ripening tomato. A genetically modified breed of tomato has already been out in the market in some parts of Europe as well as the US that has been specially bred to lengthen the ripening process of tomatoes.

Ordinary tomatoes have a rather quick shelf life after being harvested. That is why most of them are usually harvested when they are still green. This practice, although able to give ordinary tomatoes more time to ripen, can affect the development of the flavors that are looked for in such commercial produce.

But through the help of genetic modification, the gene that is responsible for the softening of ripe tomatoes can be reduced in tomatoes. This allows the tomatoes to ripen slowly and in naturally to develop its full flavors without affecting its shelf life. Such a genetically modified tomato can end up tasting better and with a more flavorful tang that any ordinary tomato can be.

In the future, the development of genetically modified food is seen not only to help make them taste better or stay longer, it can also be used to help develop foods that can greatly improve health. The future is bright for developing genetically modified food products that contain more essential nutrients. Genetically modified food can also be developed to help fight disease. Not long into the future, genetically modified food can help in the fight for cancer.

Such food products can be genetically modified to contain more cancer-fighting substances such as anti-oxidants which help in neutralizing harmful free radicals in the body. Genetic modification may also be able to help make food products in the future that not only help provide the body with more nutrients, but also with substances that help stimulate the body’s natural defense mechanisms to better fight diseases.

The development of genetically modified food products are not only seen to help make them taste better or provide better nutrients to promote better health. They can also be developed in order to lessen the time for processing them. Genetic modification is also being tapped to create and develop food products that are not just processed faster, but also require less effort and resources to prepare and serve.

In the future, food products can be genetically modified in order to make food processing more efficient. This can be made possible by developing foods that contain more ingredients aiding in the eventual processing of food and minimizing the unwanted ones. Such a simple concept may take years and years to develop but the future remains bright for such technology to flourish and further enhance life as we know it. Genetic modification may be the one holding the key.

 
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