[Food producers have] been lauding the benefits of CRISPR for a couple of years, and how different it is from GMOs—and how the perception from consumers is being managed. And it appears that 2019 may well be CRISPR’s year for mainstream success.
“This is a critical year for CRISPR,” says Rodolphe Barrangou, a “CRISPR pioneer” and one of the scientists who identified the bacteria in yogurt as a researcher for Danisco in 2007. He now leads the CRISPR lab at North Carolina State University in Raleigh.
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With CRISPR, the food industry has a chance to rethink the role of genetic engineering in the food system. “[It’s] a more integrated approach to how we farm and how we’re going to feed the world,” Barrangou argues.
Original video: 2019 Is the Year for CRISPR
