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New GMO foods made for you

Pink pineapples, non-browning apples and potatoes that don’t bruise

There is a new generation of GMO foods, designed with the consumer in mind. They can give health benefits, increased flavour or longer shelf-life. Let us list some of them:

Non-browning apples - Some people dislike eating fruit with flesh that has become discoloured. This never happens to Arctic apples. They went on sale in the US in November 2017.

Potatoes that don’t bruise - The Innate potato is less prone to bruising. When fried, it also produces less acrylamide, a substance suspected of causing cancer, than conventional spuds.

Pink pineapples - They are pink because they accumulate lycopene, the pigment that makes tomatoes red, instead of converting it into yellow beta-carotene as normal pineapples do. The US gave the green light for this variety to be eaten in December 2016, but it is yet to go on sale. The pink pineapples are also said to be sweeter.

Bloodier oranges - Blood oranges are regarded as beneficial because they are rich in antioxidants called anthocyanins. Normal blood oranges only turn red if they experience cold nights while growing. The GM strain is full of anthocyanins regardless of the weather. The oranges are not yet on sale.

Bananas with a boost - The matoke cooking banana is a staple in Uganda. The GM variety contains provitamin A. Being field tested in Uganda and could be on sale in 2021.

Lower-saturated fat rapeseed oil - Conventional rapeseed oil contains 7 per cent saturated fats. A gene-edited variety will have half this amount.


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