Kansas farmers are funding a genetic research project aimed at developing gluten-free grains, as an increasing number of Americans are being diagnosed with an autoimmune condition preventing them from safely digesting wheat, barley and rye.
The Food and Drug Administration (FDA) has approved apples and potatoes which are resistant to bruises and don’t go brown as safe to eat. Consumer and environmental groups are concerned that such products could have unknown risks to human health.
Agrochemical giant Monsanto has settled class action lawsuits with farmers in seven states over genetically modified wheat incident in 2013. Without any admission of liability the company will pay some $350,000 in donations to agricultural schools.
GMO apples that resist browning have been approved as safe to eat, according to the US Department of Agriculture’s Animal and Plant Health Inspection Service (APHIS), rebuffing efforts by the anti-GMO lobby to reject the fruit.
A federal bill that would mandate the accurate labeling of genetically-engineered ingredients in food or beverages sold in the US has been revived in Congress, the latest for the popular “right to know” movement that faces formidable corporate opposition.
A new genetically modified potato is closer than ever to arriving in American grocery stores, but while advocates claim it can actually reduce the risk of cancer, opponents say not nearly enough is known to ensure public safety.
Scientists believe they have created a breakthrough in genetic engineering. They have come up with bacteria, which can’t survive without a manmade chemical, so genetically modified organisms wouldn’t be able to live outside their intended area.
Soybean workers exposed to the agrochemicals like glyphosate, the main component in Monsanto’s ‘Roundup’ herbicide and other biocides, suffer from elevated DNA and cell damage, according to a new study.