The next genetically modified food you eat probably won’t be a GMO.
At least not in the conventional sense of the term, which means genetically modified organism.
It will probably be made using Crispr, a new technique that lets scientists precisely tweak the DNA of produce so that it can do things like survive drought or avoid turning brown.
Harvard geneticist George Church thinks crops like these might be our best hope for ending the war against GMOs, which he and dozens of other experts call misguided, once and for all.
“It’s a beautiful thing,” Church told Business Insider.
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