lly engineered tomato called “Flavr Savr”. Many people cringe at the thought of eating them. These tomatoes, though, are proven better and healthier even though they are slow ripening. The idea of altering a plant's traits seems radical and new, but scientists have been doing it for years by breeding desired qualities into crops (Henkel 10). “Subsequently, seven vegetables were brought to market under the Pre-Market Notification, PostMarket Authority approach that will govern the introduction of the new food type” (Henkel 9). Some exceptions are made when a gene from a potentially allergenic food , like peanuts, is transferred into another food, or if genetic engineering changes a foods composition significantly. Exceptions may be in effect for vitamins that are taken out and labels would be required. “ Some consumers and advocacy groups have concerns about the safety and environment impact of the new products and want them banned” (Henkel 8). Since they are almost exactly the same as the originals there shouldn't be any need for special labeling for genetically altered food in the future. The fear of change in many humans will hold our society back from better and healthier food. “Each year 10,000 to 20,000 new foods are genetically created, but the Food and Drug Administration expects only 100 to 150 genetically engineered foods to be introduced over the next five years” (Henkel 7). The benefits of genetically altered foods are extraordinary. “Scientists can modify genetic makeup of a plant species and create not only improved varieties faster, but also more

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