Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology.

@article{Chassy2005NutritionalAS,
  title={Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology.},
  author={Bruce M. Chassy and Jason J. Hlywka and Gijs A. Kleter and Esther J. Kok and Harry A. Kuiper and Martina McGloughlin and Ian C. Munro and Richard Phipps and Jessica E Reid and Jeffrey M. Stein and Jack M. Zabik},
  journal={Food and nutrition bulletin},
  year={2005},
  volume={26 4},
  pages={
          436-42
        }
}
The global demand for food is increasing because of the growing world population. At the same time, availability of arable land is shrinking. Traditional plant breeding methods have made and will continue to make important contributions toward meeting the need for more food. In many areas of the world, however, the problem is food quality. There may be enough energy available from food, but the staple foods lack certain essential nutrients. In the developed world, demand for "functional foods… 
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