Meatless Meat: Biotech Burger Ain’t No Bean Patty

Emily BurkeGMO, Sustainability

MISSION IMPOSSIBLE: MEATLESS MEAT? Imagine biting into a juicy cheeseburger: the flavor, the texture, the smell. Now, imagine the cheeseburger meatless. Impossible? No. Impossible Foods, a Redwood City, CA-based company has used biotechnology to create a plant-based burger amazingly similar to the bovine original. In this edition of the Biotech Primer Weekly, we examine how they did it. UNCOVERING THE … Read More

GMO Apples Hit Marketplace

Emily BurkeGenetics, GMO, Ribonucleic Acid (RNA), The WEEKLY

Coming Soon To A Supermarket Near You Coming soon to a supermarket near you: apples that have been genetically modified to resist browning.  Dubbed Arctic Apples, the plants were approved two years ago by the USDA and will begin appearing on select retailers’ shelves in Midwestern U.S. states this month. Developed by Okanagan Specialty Fruits (Summerland, B.C., Canada), the Arctic Apple also … Read More

Biotech Battles Zika

Emily BurkeDeoxyribonucleic Acid (DNA), Genetics, GMO, Term of the Week, The WEEKLY

Latest Mosquito-Borne Disease Outbreak The buzz around the Zika virus isn’t going to die down anytime soon. The global health threat is dominating the news while the Brazilian outbreak threatens to spread to the rest of the Americas. As the ramifications of the virus emerge every passing day, we here at Biotech Primer WEEKLY wonder: what is biotech doing to fight Zika? In this issue, … Read More

A Foodie’s First-In-Class FDA Approval

Emily BurkeFDA, GMO, The WEEKLY

GMOs Finally Swim Upstream AquaBounty’s genetically modified salmon will make it to your dinner table in less time than it took to toil through the FDA pipeline. Coined AquAdvantage Salmon, it is the first genetically modified animal available for human consumption thanks to an approval last month. The two year wait time to grow the first batch pales in comparison … Read More

GMO A Day Keeps Doc Away? Thanks To RNAi Apples

Emily BurkeBusiness of Biotech, GMO, Ribonucleic Acid (RNA), The WEEKLY

The latest apple out of the orchard, the Arctic apple, just so happens to resist the ugly browning kids reject if sliced. So, how does biotech factor into the equation? Genetic engineering. This first-of-its-kind apple, approved by the USDA last week, caught our eye here at WEEKLY because it represents a new type of genetically modified food—one that has been … Read More