Genetically modified plants for nutritionally improved food: a promise kept?

Plant biotechnologies have demonstrated to be a resource to cope with world population growth and environmental sustainability by increasing yield and partially reducing reliance upon agrochemicals. Nevertheless, despite several nutritionally enhanced crops have been obtained through genetic manipulation, their deployment in agriculture – to date – still remains marginal. In this article, we discuss the different GM approaches effectively employed to produce nutritionally improved food crops, as well as the future perspectives to overcome the barriers preventing the wide cultivation/commercialization of these products