Non-Browning Banana Breakthrough
A biotech firm has developed a non-browning banana using gene editing, allowing for longer shelf life and reduced food waste, creating new market opportunities for fruit salads.
Key Points
- Non-browning banana developed using gene editing
- Does not change sweetness, only prevents browning
- Future plans for extended-shelf-life bananas and disease-resistant versions
Pros
- Reduces food waste
- Saves carbon emissions
- Opens up new market opportunities for fruit salads
Cons
- Potential skepticism around gene editing technology