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The Washington Post has a story about biotech firm Calyxt, which has developed a new “healthier” soybean oil, described as “the industry’s first true gene-edited food.”

This new oil “could make its way into products such as chips, salad dressings and baked goods as soon as the end of this year,” the Post writes. “Unlike older genetic modification methods, the new techniques are precise, fast and inexpensive, and companies hope they will avoid the negative reputation and regulatory hurdles that hobbled the first generation of genetically modified foods.

“But the speed of change has startled consumer and environmental groups, who say the new technology has not been adequately vetted, and they have petitioned regulators to add further safety reviews.”

Calyxt is not alone. Scientists at universities and in business “are already designing plants that are more nutritious, convenient and sustainable, they say. Gene editing’s low cost has empowered smaller players to compete in a field that has long been dominated by huge agribusiness companies … universities around the country are working on plants that will withstand droughts, diseases and the ravages of climate change. Such improvements, underway in crops as diverse as oranges, wine grapes and cacao, could protect these plants in the future while cutting down water and chemical use, experts say.”

You can check out the entire story here.
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