Biotechnology: The Road Map to Success

Published: 15 Nov 2006

By Nithya R, Research Analyst

Biotechnology is bringing unprecedented advances to most application sectors in the food industry. It encompasses diverse processes such as genetic and enzymic transformations, genomics, proteomics, bioprocess integration, combinatorial chemistry, and chiral technology, which facilitate the production of various compounds.

Biotechnology can also be classified as follows:

Red biotechnology is used in the field of medicine. Producing antibiotics from micro-organisms, and curing genetic traits through genomic manipulation are all examples of red biotechnology.

White biotechnology, otherwise known as grey biotechnology is used in industrial processes. This involves manipulation of an organism to produce chemicals

Green biotechnology is applied to agricultural processes. For example, designing of transgenic plants to exhibit particular characteristics, which are not inherent.

The Need for Transition

Manufacturers are under pressure to continually innovate as a result of increased competition from low-cost Asian manufacturers and escalating prices of raw materials. Moreover, population growth, mushrooming urban culture, pre- and post-harvest food losses, environmental, and hygiene are examples of some of the issues that continual to challenge the food industry.

Such concerns increase the need for improvements in the production of economically viable products. Over the years, manufacturers are increasingly looking at biotechnology to gain processing improvements and to develop better tasting and more nutritious food products.

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