Norfolk Plant Sciences’ genetically modified tomato has just been approved by the United States Department of Agriculture. While the taste is indistinguishable from the traditional red tomato, Norfolk Plant Sciences states that the Purple Tomato itself packs more anthocyanins — the stuff found in blueberries and blackberries — and also double the shelf life of its non-GMO counterparts.
Led by biochemist Cathie Martin, the development was a culmination of her 20 years of working in pigment production in flowers. Discovering that certain pigments can increase antioxidant capacity, Martin went on to look at the tomato, which already possesses a high level of anthocyanins. In papers published as early as 2008, it was found that cancer-prone mice lived roughly 30% longer after adding Purple Tomatoes to their diet.
Looking to bring the Purple Tomato to U.S. grocery stores as early as 2023, Norfolk Plant Sciences will now need to get FDA approval. Head over to Big Purple Tomato for more info.
In other food news, take a look inside Louis Vuitton’s Maison Seoul vegetarian pop-up restaurant.
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