About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.
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The new brussels sprouts varieties were developed through conventional plant breeding. In the near future, we can expect to see more gene-edited foods, including foods developed through traditional breeding and through bioengineering.
Throughout history, farmers have bred plants for the best characteristics, like disease resistance and drought tolerance. The lengthy process of observing, selecting and breeding could take years or even decades.
Today, scientists can use gene editing to make small, precise changes to improve plants and provide solutions to a variety of challenges. These changes often mirror what could occur in nature or through traditional genetic selection.
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In the future, gene editing will be an important tool to help make food healthier – by adding more nutrients, removing allergens, and reducing saturated and trans fat.
