What is actually happening in agro‐food biotechnology?

Describes and assesses the results of a recent survey of research and development managers on the prospects for commercialization in agro‐food biotechnology. Arrives at two conclusions. First, in the foreseeable future, most of the major developments in agro‐food biotechnology will focus on new or improved food processing aids and ingredients rather than food products. Second, clear differences of opinion between key agents involved in developing and applying biotechnology reflect deficiencies in the diffusion of knowledge in this area; in turn, this might affect when, how and what elements of biotechnology are developed and produced. Argues that if the full benefits of biotechnology are to be achieved, policy needs not only to stimulate biotechnology per se, but also encourage greater dialogue, co‐operation and collaboration between agents and interests involved in the biotechnology and food provision industries.