Through CRISPR and other gene-editing technologies, researchers and developers are poised to bring dozens – if not hundreds – of new products to grocery stores: mushrooms with longer shelf lives, drought-resistant corn and bananas impervious to a fungus threatening the global supply. A few, including a soybean variety that produces a healthier cooking oil, are already being sold commercially in the United States.
Advocates say gene editing is faster and more precise than traditional crop breeding methods. It can…
