Consumers under age 30 and consumers with incomes above $125,000 a year are less likely to avoid gene-edited foods, meaning foods created through technologies such as CRISPR, according to a study involving researchers from North Carolina State University, Iowa State University and the US Army Corps of Engineers.
Members and supporters of the Wheat Foods Council celebrated its 50th anniversary, reviewed accomplishments of the past year and seated new officers during its summer meeting June 20-23 in Littleton.
Panelists were asked to give predictions for the alternative protein category by the year 2050 at the Future Food-Tech Alternative Proteins event June 21 in New York.