Antisense technology

A genetic technique that uses short DNA or RNA sequences to bind complementary DNA or messenger RNA inside the cell, blocking the expression of targeted genes. It lets researchers switch off the production of specific proteins with precision, without introducing foreign proteins. Food biotechnology applied it early: antisense suppression of ethylene-synthesis enzymes produced the slow-ripening Flavr Savr tomato, and the technique has been used to modify fatty acid profiles in oilseeds and starch composition in potatoes. Regulatory and consumer debates around such genetically engineered foods shaped the technology’s commercial history as much as the science did.