Researchers Develop Biofortified Golden Lettuce with 30 Times More Beta Carotene |
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A research team from the Research Institute for Plant Molecular and Cellular Biology (IBMCP), a joint center of the Spanish National Research Council (CSIC) and the Universitat Politècnica de València (UPV), has developed an innovative method for the biofortification of leaves and other green plant tissues with increased healthy substances such as beta-carotene, the main precursor of vitamin A in the human diet.
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Gene Editing to Produce Gluten-Free Wheat |
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Scientists from the Institute for Sustainable Agriculture and the University of the Basque Country in Spain demonstrate the potential of gene editing in developing wheat with low gluten content using CRISPR-Cas9 technology. Their findings mark a significant breakthrough in producing gluten-free wheat in the market.
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Health and Environmental Concerns Influence Consumers’ GM Food Consumption |
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Consumer concerns over genetically modified (GM) food remain a pressing issue on a global scale. Understanding factors affecting the consumption of GM foods will help address public concerns about food safety, health risks, and environmental impacts. The study published in Frontiers in Sustainable Food Systems aims to provide valuable insights into the views and attitudes of consumers on GM foods.
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A biweekly update on gene editing research, regulations, and impact
produced by ISAAA Inc. |
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| A monthly update on gene drive research and development provided by ISAAA in collaboration with the Outreach Network for Gene Drive Research |
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