Through CRISPR and other gene-editing technologies, researchers and developers are poised to bring dozens—if not hundreds—of new products to grocery stores: mushrooms with longer shelf lives, drought-resistant corn and bananas impervious to a fungus threatening the global supply. A few, including a soybean variety that produces a healthier cooking oil, are already being sold commercially in the U.S.
Click here for original story, Who trusts gene-edited foods? New study gauges public acceptance
Source: Phys.org