Making genetically engineered food palatable

What if we could boost our vitamin levels by eating a purple tomato? Or rely on strawberries to make the final at Wimbledon before turning to mush? Maybe eat greens that actually taste delicious? Well, these products are in the pipeline and others like them are already on supermarket shelves. The result of genetic engineering, these more ‘aesthetically pleasing’ fruits and vegetables herald a shift in how food producers are approaching genetically engineered food – and it has potential to change the narrative.

Traditional genetic engineering for food has had a tricky ride since its early days at the turn of the century. And it hasn’t helped that most consumers aren’t that interested in genetic engineering that focuses on traits that improve crop yield, like resistance to drought or pesticide – areas food producers traditionally have focused on. But things are changing with the realisation that consumers tend to be drawn to products that are tailored to benefit them, whether it’s nutrition or taste – or even a pineapple that’s pink instead of yellow. For producers, that’s opening a door to a new generation of genetically engineered food.