Shortly before this year’s IFT Annual Meeting + Food Expo, I read a newspaper article on how doctors, by using genetic science, will be able to predict someday what diseases an individual is susceptible to.

A fiber-enhanced hamburger bun made with an ingredient derived from wheat bran is one of several prototypes that suggest the restructuring of the carbohydrate trend in useful directions.I thought, wow, the mass media will be discussing terms such as "gene expression" and "nutrigenomics" in a context that mainstream readers will readily understand. But then to my disappointment (although not necessarily surprise), the remainder of the article focused on how most people may not…

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