A new category of foods that are genetically engineered to contain higher than normal amounts of health-promoting nutrients.
It is theoretically possible to transfer the nutritional attributes of one plant to another and to design a plant genetically that combines the attributes of a number of different plants. For example, potatoes, renowned for their high starch content, could be engineered to have additional chemicals, such as the beta-carotene of green vegetables and the flavanoids of citrus fruits. One day it might be possible to order food on a computer by choosing characteristics from a palette of tastes, colours, textures, and nutrients.
Subjects: Medicine and Health.