Better Nutrition and Quality
Soybean, corn and canola oils used to make processed foods are given beneficial traits through biotechnology. Some of these oils stand up better at higher temperatures, helping to cut back on the amount of processing of some foods. Some also have lower levels of saturated fat. Delayed-ripening traits allow fruits and vegetables to vine-ripen for better flavor and to remain fresh longer for better shipping and storage. This increases availability of nutritious fruits and vegetables and improves their taste and quality. Tomatoes are available now, and strawberries, raspberries, bananas and pineapples are on the way. Increased solids give tomatoes superior taste and quality for tomato paste and sauces. Not yet to market, potatoes with increased starch solids will absorb less oil when cooked for better tasting, reduced-fat french fries!

Health Benefits
You may have heard of the "edible vaccine," which biotechnology makes possible. Researchers are enhancing fruits and vegetables such as bananas and potatoes to contain vaccines against deadly and debilitating diseases such as hepatitis, cholera and malaria. These edible vaccines will be especially effective in developing countries where infectious diseases are rampant especially among children. It will be possible to grow and distribute the foods containing edible vaccines locally at relatively low cost. These same countries often lack the resources and medical infrastructure to provide traditional vaccines. Of interest to everyone, fruits and vegetables are also being genetically modified to offer higher levels of anti-oxidant vitamins that help ward off cancer and heart disease, and vitamin A to prevent blindness. As other phytochemicals in plants are discovered to have disease-fighting nutritional value, their levels may also get a genetic boost.