The future of food science: Embracing genetic modification and biosynthesis in the face of global warming

This is the authors' abstract. We don't add key points for this paper.

Innovative agricultural solutions to global warming challenges are explored, focusing on the roles of genetic modification and lab-grown meats for a sustainable food future. This article underscores scientific advancements and future possibilities in food science to combat climate change impacts. The global food system is intricately connected to the ever-evolving challenges of climate change. As atmospheric carbon dioxide levels rise, the implications for food security become increasingly pronounced. According to the Intergovernmental Panel on Climate Change (IPCC), global temperatures have risen by approximately 1.0°C since the pre-industrial era, with projections indicating a potential increase of 1.5°C between 2030 and 2052 if current trends continue (Calvin et al., 2023). As atmospheric carbon dioxide levels surpass 400 parts per million, the highest in over 800,000 years, the implications for food security become increasingly pronounced (Bezner Kerr et al., 2022). Food supply, a fundamental human need, is defined by the availability, accessibility, utilization, and stability of food resources. However, with the changing climate, disruptions in food availability, price fluctuations, and compromised food safety are becoming more prevalent. These disruptions not only affect the global poor and tropical regions but also have ramifications for high-latitude production export regions. The goal is clear: to fortify global food security against the uncertainties derived from a changing climate. Genetic modification, often viewed with skepticism, holds the key to many of the challenges faced by modern agriculture. For instance, the "Golden Rice" project introduced a type of rice enriched with beta-carotene, addressing vitamin A deficiency in many parts of the world (Tang et al., 2009). Similarly, drought-resistant maize varieties have been developed to ensure consistent yields even in water-scarce regions (Tian et al., 2023). These Genetically Modified Organisms (GMOs) not only promise better yields but also reduce the dependency on chemical pesticides, as many are engineered to be pest-resistant (Figure 1). A comparative graph showing the yield of traditional crops versus genetically modified crops under varying climate conditions. (a) Traditional crops struggle to grow due to the environmental degradation caused by global warming. (b) Genetically modified crops enhance resilience to adverse conditions, adapting to the environmental degradation caused by global warming. Although traditional GMOs that introduce external genes by DNA recombination still face some controversy among the public, the CRISPR/Cas9 gene editing technology, which won the Nobel Prize in Chemistry in 2020, can produce GMOs without potential risks. By the end of October 2023, Japan has taken the lead in approving five foods cultivated using the CRISPR/Cas9 gene technology. These include two types of tomatoes modified by altering a part of the glutamic acid decarboxylase gene to increase GABA content (Waltz, 2021), one type of edible red seabream with increased yield (Kato, 2023), one high-growth pufferfish ("Japan Embraces CRISPR-Edited Fish," 2022), and one PH1V69 CRISPR-Cas9 waxy corn (Taguchi et al., 2023). Targeted mutations of one to several bases. Insertion or replacement of long DNA sequences. The food obtained using this technology is referred to as 'Genome Edited Food Application' (Gene Editing and Food Safety, 2023). Therefore, this technology does not necessarily involve the introduction of foreign genes and can be controlled to a certain extent, making it a powerful tool for humanity's future in combating extreme weather caused by global warming and cultivating highly resilient plant and animal varieties. The livestock industry is responsible for approximately 14.5% of global greenhouse gas emissions, as reported by the Food and Agriculture Organization (FAO) of the United Nations (FAO, 2023). This is equivalent to the emissions produced by all the cars, planes, and other forms of transportation combined. With the global demand for meat expected to rise by 70% by 2050, the environmental impact of the livestock industry is set to increase (Henchion et al., 2017). Diseases like bird flu (Shi et al., 2023) and swine fever (Li et al., 2022) further exacerbate the challenges, posing threats to poultry and pork production. Consequently, there's a pressing need for sustainable alternatives. Lab-grown meats, cultivated from animal cells in controlled environments, present a promising solution (Figure 2). Not only do they offer a way to reduce greenhouse gas emissions, but these meats can also be engineered to be more nutritious, potentially enriched with essential fatty acids or proteins (Tuomisto & Teixeira de Mattos, 2011). A representation of the process of developing lab-grown meats and its benefits over traditional livestock farming. (a) Traditional livestock farming is highly dependent on the environment. While producing meat, it also results in unwanted byproducts like bones and teeth. (b) Lab-grown meat production is independent on environmental constraints and avoids generating unwanted byproducts. Lab-grown meats can be categorized into two primary technological approaches: cultured meat and meat alternatives. The concept behind meat alternatives is similar to the process of producing tofu or gluten, where proteins and fats from plants are extracted and subsequently manipulated to emulate the texture and nutritional value of meat. However, both animals and plants are still inefficient carriers for edible protein production. Theoretically, it would be more efficient to cultivate only the desired parts rather than raising an entire animal or growing a whole plant. For example, bones, horns, or hooves are unnecessary components when we only want to get a steak. Cultured meat, produced in controlled laboratory environments by biosynthesis, can solve this problem. The first piece of cultured meat dates back to 2013, with a cost of more than $200,000 (Seah et al., 2022). After two decades of development, the technology behind cultured meat has witnessed rapid advancements (Ryan, 2020). The world's first commercially available cultured chicken meat, produced by a California-based company, Eat Just, received approval for market release by the Singapore Food Agency in 2020. Other ongoing developments in the realm of cultured meat include shrimp by Shiok Meats and meat products by Ant Innovate, both from Singapore (Ryan, 2020). Nevertheless, challenges persist in the cultured meat industry. Reducing costs is the main goal, whereas taste and texture also need to be improved. As we move toward a future where GMOs and lab-grown foods become commonplace, understanding their nutritional implications is crucial. For instance, the introduction of genetically modified soybeans with enhanced omega-3 fatty acids aims to provide heart-healthy benefits. Consumers need to be educated about these advancements, ensuring they can make informed dietary choices. The challenges posed by global warming are inevitable. However, with advancements made in food science, especially in the areas of genetic modification and biosynthesis, these challenges can be somehow navigated and a sustainable and secure food future is within reach. Peng Lu: Conceptualization (equal); writing – original draft (lead); writing – review and editing (lead); supervision (supporting). Mengyao Wang: Writing – original draft (lead); writing – review and editing (lead). We would like to express our gratitude to all those who have offered their invaluable assistance and insights during the course of this paper. The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. This article presents a forward-looking perspective on research development directions and is strictly theoretical in nature. It does not involve any empirical studies, human participants, or animal subjects. Data available on request from the authors.