What we eat could be about to undergo a big change Rick Dalton/plainpicture
YOU have probably heard of CRISPR, the gene-editing technique set to cure diseases and modify our DNA. The real revolution, however, may be in its ability to transform our food. “The biggest impact is going to be in agriculture,” Jennifer Doudna, who helped develop the method, told New Scientist earlier this year.
This is because older, cruder techniques make it expensive to develop genetically modified (GM) foods, so they are mostly the domain of big multinationals. In contrast, CRISPR has made genetic tinkering cheap and easy…
Article amended on 16 July 2018
We corrected the way in which the soybeans were altered
