In previous issues of Food Today we looked at possible outcomes from research into the interaction of genes and nutrients. However, the potential benefits are tempered by various ethical, legal and social questions that must be addressed.

Worldwide, the production and consumption of foods derived from genetically modified crops (GM crops) is rising rapidly. However, in Europe only 58.000 hectares are planted with one GM crop (insect-protected maize in Spain).

The debate over genetically modified (GM) foods has been going on for some years now, with much of the discussion centered on whether or not these foods are safe to eat. Thanks to scientific research, improved understanding of the technology and new regulations, most parties involved in the GM debate now agree that the food and food ingredients derived from currently available genetically modified crops are not likely to present a risk for human health.

Scientists in the United Kingdom, working with colleagues in Japan and Germany, have developed tomatoes that are three times richer than normal in ß-carotene, an essential ingredient for health.

Plant improvement depends on recognizing and combining particular sets of genes. A multinational genome project to identify important plant genes, focusing on the model species Arabidopsis thaliana is nearing completion.

The recent spotlight on genetically modified foods and public attitudes towards them has revealed some fundamental misunderstandings about what genes are and what they do.

Researchers have succeeded in genetically modifying rice to enhance its vitamin A and iron content. Once they have passed the authorisation procedure, these new varieties will be made freely available to local rice farmers for planting

In Food Today 11, we examined the ways in which scientists are looking to improve crops by genetic modification. This article looks at some of the fruits (and vegetables!) of their research.

Several crop plants have been enhanced by genetic modification and so far the modifications that have worked best have been the simplest; those that can be accomplished by introducing just one gene into a plant with minimal effects on its physiology. Many more candidates await introduction and as techniques improve, more ambitious modifications may become reality.

Vegetable oils are ubiquitous in everyday life. They are used in cooking, in making margarine and other processed foods and also in producing several non-food items such as soap, cosmetics, medicine and even paint. Along with proteins, carbohydrates and water, lipids (oils, fats, cholesterol) are classified as macronutrients - the components which make up the bulk of one's diet. New delopments in oil production will bring advantages to farmers and benefits to consumers.

Contrary to popular beliefs about foods being chock-full of additives and artificial flavourings, it is natural foods which trigger the majority of food allergies.

Biodiversity, or genetic variation, is essential to the health of our planet and the wealth of our societies. Whether we regard it as a moral issue or as an economic one, its importance is paramount.