ABSTRACT
Early optimism about the potential of biotechnology to contribute to “the production of food with improved quality and nutritional content” (ACOST, 1990) has waned in the face of consumer resistance to the use of genetically modified organisms in food. The European food and drink sector has not abandoned biotechnology, however, but it is being very selective in making use of it. Some of the current applications of biotechnology were not recognized in early predictions about the potential of biotechnology to benefit the food and drink sector.
