Editor's note: The following is one of the issues highlighted in The Packer's Year in Produce 2023 review.
Only a few fresh fruit and vegetables are available in GMO varieties, but advances in CRISPR breeding technology means more genetically improved foods will be headed to shopping carts in coming years.
Federal authorities cite limited market availability now of genetically modified fruit and vegetables, including varieties of potatoes, summer squash, apples, papayas and pink pineapples.
In October, The Packer reported that Okanagan Specialty Fruits was opening a processing facility for its non-browning, genetically modified Arctic apples. The first non-browning Arctic apples were marketed in 2017.
The 110,000-square-foot processing facility in Moses Lake, Wash., has the capacity to process more than 50 million pounds of apples per year, the company said. Once fully built out, it will be able to store, process and pack more than 100,000 bins of Arctic apples, the company said. The campus is located 30 minutes from OSF's Arctic apple orchards.
Okanagan Specialty Fruits said its 1,250 acres of Washington-grown Arctic Fuji, Arctic Golden and Arctic Granny apples are fueling the company’s growth. The company said Arctic Gala will be the next variety for the company, followed by Arctic Honey and Arctic Pink.
The company says the non-browning apples can stay orchard-fresh for up to 28 days.
In May 2023, Durham, N.C.-based startup Pairwise introduced Conscious Greens, which it says was developed with CRISPR technology.
CRISPR technology refers to a gene editing system that gives scientists the ability to edit parts of the genome by removing, adding or altering sections of DNA. The gene-editing technique used to make changes to the DNA of a plant, bush or tree to bring out desired characteristics or to dial down undesired characteristics
Conscious Greens is the inaugural product under Pairwise’s Conscious Foods brand. Conscious Greens Purple Power Baby Greens Blend is a mix of colorful superfood leafy greens with a unique, fresh flavor and up to double the nutrition of romaine, the company said.
Using CRISPR technologies to improve taste and nutrition in produce, Pairwise says Conscious Greens are field-grown superfood greens that eat like lettuce, offering a versatile new option for chefs and salad lovers alike. Conscious Greens are derived from mustard greens and are part of the same family of vegetables as Brussels sprouts, cauliflower and kale.
The blend is available in select restaurants and outlets in the PFG operator network, including locations in Springfield, Mass.; Minneapolis and St. Paul, Minn.; and St. Louis.
“We’re proud to be bringing the first CRISPR food product to the U.S. We set out to solve an important problem — that most lettuce isn’t very nutritious, and other types of greens are too bitter or too hard to eat. Using CRISPR, we’ve been able to improve new types of nutritious greens to make them more desirable for consumers, and we did it in a quarter of the time of traditional breeding methods,” Pairwise co-founder and Chief Business Officer Haven Baker said in May. “Launching Conscious Greens through this exciting partnership with PFG, is a major milestone in achieving our mission to build a healthier world through better fruits and vegetables.”
Pairwise partnered with Performance Food Group, who was to offer the Purple Power Baby Greens Blend co-branded under its Peak Fresh Produce premium brand.
“We are committed to bringing innovation to our customers and pleased to partner with Pairwise to help take Conscious Greens products to market,” PFG Vice President of Produce Bob Warnock said in May. “These products are innovative and make a great addition to our existing top-quality line of Peak Fresh Produce products.”
The CRISPR process does what the centuries-old practice of crossbreeding could do, but in a much shorter amount of time, according to the company. All Conscious Foods products are reviewed by the USDA before entering the market and meet or exceed all Food and Drug Administration and state food safety laws and regulations, the release said.
“It is exciting to see the first CRISPR food coming to market to address consumers’ demand for nutritious and fun fruits and vegetables,” Vonnie Estes, Vice President of Innovation at the International Fresh Produce Association, said in May. “If we are to reach the goal of doubling the consumption of fresh fruits and vegetables, offering consumers a wide diversity of fresh products is a must. It also demonstrates how innovative technology can deliver results for our changing climate. We applaud Conscious Foods’ efforts to bring new and clearly differentiated product to the market.”
In addition to leafy greens, Pairwise said in May it is currently developing new types of berries, cherries, and other produce under its Conscious Foods brands.
In July, Norfolk Plant Sciences says it successfully completed a consultation with the Food and Drug Administration regarding its high-antioxidant, genetically engineered purple tomato.
Following a comprehensive review, the FDA stated, "We have no further questions concerning human food derived from Del/Ros1-N tomato at this time," according to a news release.
The first limited sales of the purple tomato have started to restaurants and at several farmers markets, Norfolk Healthy Produce CEO Nathan Pumplin said in an email. The company, which is the U.S.-based subsidiary of Norfolk Plant Sciences, is in the process of finalizing the market name for the purple tomato.
"The support and engagement we've received from the FDA, and from our industry, have been truly inspiring as we pave the way for the next generation of produce and food,” Pumplin said in the release. “With a tomato that captivates palates while promoting well-being, we look forward to sharing its exceptional qualities with enthusiastic consumers."
This decision from the FDA aligns with the USDA’s positive decision in September 2022, marking a significant milestone for Norfolk, the release said. With this development, the company is ready to introduce a range of purple tomato products, including fresh tomatoes and seeds for home gardeners, according to the release.
Developed by professor Cathie Martin at the John Innes Centre in Norwich, United Kingdom, the purple tomato derives its exceptional antioxidant properties from two genes sourced from the edible snapdragon flower, the release said.
These genes naturally stimulate the tomato's ability to produce purple pigments, resulting in the vibrant hues of purple-skinned tomatoes, blueberries, blackberries and eggplants.