Synthetic biology in cheese and saffron production
Yesterday’s article was about Friends of the Earth’s problems with vanillin sold on the market by Evolva. This substance is produced by organisms modified by synthetic biology, but nevertheless called ‘natural’ by permit of US agencies, because its production involves the natural process of fermentation. In judging this case, we should be aware that synthetic
Synthetic biology in food production
Last year, Friends of the Earth launched a campaign called ‘Extreme Genetic Engineering in Your Ice Cream?’, directed against ‘natural’ vanillin produced by genetically modified yeasts. It got assurances from major ice cream producers like Häagen Dasz that they would not use this product but would stick to vanillin extracted from the vanilla orchid. But
New protein sources will fill the gap
One of the main concerns about world food supply is the production of proteins. Lux Research, in a new study, suggests that ‘the current dominance of meat and seafood will wane in the coming decades,’ and that ‘several alternative protein sources will fill the gap.’ Whereas global protein consumption would double in 40 years’ time
Psychology of innovation: biotechnology should learn to listen!
Public judgement surprises biotechnological researchers again and again. Sometimes it is surprisingly favourable, like in the case of the development of artemisinin, an anti-malarial drug, using modified organisms. Often it is unfavourable, like when public judgement was squarely negative on cloned animals like Herman the bull and Dolly the sheep; and quite recently at the
Global Divestment Day
Today and tomorrow is Global Divestment Day, the day when concerned citizens around the world ask institutional investors like universities and pension funds to withdraw their investments from fossil fuel companies. Because, as gofossilfree.org puts it, ‘as governments fail to take bold action to confront the climate crisis and fossil fuel expansion continues at an
