Gene editing technology is revolutionizing the agricultural landscape, cutting new ground with every passing year. Pioneer gene-edited animal scientist Alison Van Eenennaam is perhaps the leading biotechnologist in this field. In particular, she is interested in using CRISPR technology to enhance the bulls. The American public is more ready than ever to embrace these improvements. Experts like Professor Jennifer Doudna and Professor Rachel Ankeny are openly weighing in on the impact this will have on food production and sustainability.
The upcoming first to market gene-edited foods have made headlines both here and abroad. In Australia, regulation has recently shifted, permitting foods produced through gene-editing to enter the market without rigorous pre-market safety assessment or mandatory labeling. This about-face marks a notable change toward acceptance of gene technology by consumers and regulators.
Advancements in Genetic Technology
The tools and technologies of gene technology have changed dramatically over the last 20 years. At first, it was unclear to scientists how transgenes would integrate into their new hosts. Tools such as CRISPR-Cas9, discovered by Emmanuelle Charpentier and Jennifer Doudna in 2012, have transformed the landscape of genetic research. Today, scientists are able to create extremely specific changes in existing genetic sequences.
UC Davis Economist Alison Van Eenennaam clearly states that we could accomplish much with gene editing. She notes, “Because you have such precision in where [the technology] makes that break, you can go in and tweak a gene.” This kind of precision enables scientists to bolster beneficial traits in livestock or crops. They can turn off genes associated with diseases, achieving truly remarkable breakthroughs in their studies.
These advancements are best illustrated by the first gene-edited fish, a red seabream (Pagrus major). This particular fish was raised in sustainable, land-based aquaculture. Under laboratory conditions, scientists increased its output to yield 1.2 to 1.6-fold more meat than its unedited twin. These kinds of changes are an important part of producing the growing global demand for food in a more sustainable manner.
Regulatory Changes and Public Perception
On September 2, 2023, Food Standards Australia and New Zealand (FSANZ) amended its regulations to exempt gene-edited foods. This change undercuts these critical tests, letting these dangerous products flood the market without undergoing months of testing. As for the ruling, it’s a part of a larger movement to accept genetic engineering as a real tool for solving serious and time-sensitive agricultural challenges.
Despite these advancements, public perception remains mixed. As Professor Ankeny emphasizes, Australians aren’t always willing to make the distinction between genetic editing and more traditional forms of genetic modification. She states, “To the average person, they sound relatively similar.” This lack of clarity can raise legitimate fear about whether genetic engineering is being used in food production with the appropriate intent.
Moreover, Ankeny highlights that transparency is crucial for public acceptance: “So long as the rationale is made transparent.” Above all, she says, it’s important to have a frank discussion about the benefits—and the risks—of gene editing to build trust with consumers.
Global Developments in Gene-Edited Foods
To date, countries around the world have been making these important advancements. Brazil has now become the first country to approve the genetically edited Nile tilapia. Researchers have knocked out the myostatin gene in these fish to enhance muscle growth. Japan has likewise launched commercial gene-edited foods, such as tomatoes and fish already on the market for public sale.
Innovation, she says, is now more important than ever to the success of agricultural production, and to meeting the challenges that lie ahead. She asserts, “I really do believe that innovation is important for agricultural production… And it’s the only way we’re going to be able to address some of the problems that are coming down the pipe at us.”
Mark Tizard and Tim Doran from CSIRO have developed genetic solutions to issues in the poultry industry, particularly regarding the culling of day-old male chicks in egg-laying operations. These solutions provide a model for how gene-editing tools can mitigate these ethical concerns while dramatically increasing productivity.
“There’s going to be much more of it and it’s really important … it’s done in a way that shows value to the consumer,” – Mark Tizard
As gene editing becomes more prevalent, Tizard emphasizes that there needs to be a focus on consumer benefits: “That it has a benefit for them and that it’s safe.” Understanding consumer concerns will be key to the success of gene-edited products. Addressing these concerns will go a long way toward ensuring these products continue to flourish in the marketplace.
