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Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes.
The application of biotechnological processes (food biotechnology) in the production and modification of foods and food ingredients by the local food industry is not widespread, although foods and food ingredients produced by traditional biotechnology like fermentation technology processes are already familiar with the consumers. Examples of such products are tempeh, yogurt, nata, tapai, soy sauce and budu. The major advantage in using such processes is that they utilize living organisms or their products such as enzymes to accelerate the rates of reactions that occur during the production or modification of food materials...
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