Why spurning food biotech has become a liability

Why spurning food biotech has become a liability

Conko and Miller article in Nature Biotechnology
September 01, 2006

Henry I. Miller, MD, Gregory Conko & Drew L. Kershen

By rejecting gene-spliced ingredients in their products, some major food companies may be making foods that are less safe and wholesome for consumers - and that expose them to litigation.

Read the entire article in PDF.