“Genetic editing for climate and disease resistance will protect growers in the developing world.”

“[G]ene editing is not the same as GM—it involves editing an organism’s own DNA rather than introducing DNA from another organism—so it doesn’t face the same issue[s]. Today, gene-edited products can be approved within a few months.” – says Gilad M. Gershon and Eyal Maori of Tropic

“Breakthroughs in fermentation will create a new class of food ingredients.”

“The real benefit of a fermentation process is that it just requires CO2, renewable electricity, water, and some mineral salts, so it provides a potentially limitless source of protein that can be created anywhere.” – says Peter Rowe of Aerbio

“Hyper-efficient, controlled-environment agriculture will boost food security.”

This is an excerpt. Read the original post here