A new gene-edited banana variety promises to revolutionize food preparation by resisting browning after peeling, addressing a common issue in households and commercial kitchens. Developed by a British agricultural-biotechnology firm, the fruit maintains its fresh appearance, color, and texture for extended periods—without altering its taste. If approved, these bananas could reduce food waste and simplify their use in prepackaged foods. The innovation marks a potential shift in how perishable fruits are handled in both retail and culinary settings.
Scientific breakthrough could reduce food waste and make it easier to add the fruit to prepackaged foodIt is the bane of every fruit bowl: sliced banana that turns brown before it has reached the table. But such woes could soon be a thing of the past, with gene-edited bananas that keep their freshly peeled colour now one step closer to reaching British shoppers.According to Tropic, the Norwich-based agricultural-biotechnology company that developed the fruit, the bananas have the same taste and texture but stay “fresh, yellow and appetising long after peeling and slicing”. Continue reading...
