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Why spurning food biotech has become a liability

Why spurning food biotech has become a liability

Conko and Miller article in Nature Biotechnology
By Gregory Conko [1], Henry I. Miller [2]
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 [3].

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Source URL: http://cei.org/op-eds-and-articles/why-spurning-food-biotech-has-become-liability

Links:
[1] http://cei.org/expert/gregory-conko
[2] http://cei.org/adjunct-scholar/henry-i-miller
[3] http://www.cei.org/pdf/5524.pdf