A Norwich-based biotechnology company has developed gene-edited bananas designed to maintain their yellow color and appetizing appearance for an extended period after peeling and slicing, with the fruit now advancing toward commercial availability in British markets.
The bananas were created using Crispr-Cas9 gene-editing technology to reduce production of polyphenol oxidase, an enzyme responsible for browning. The modified fruit retains the same taste and texture as conventional bananas while remaining fresh-looking for an additional one to two days, or longer when refrigerated. The company estimates the innovation could cut food waste and carbon dioxide-equivalent emissions throughout the supply chain by more than 25%, potentially reducing annual CO2 emissions by over 9 million tonnes in the global banana export sector alone.
The Department for Environment, Food and Rural Affairs granted a marketing notice for the bananas last week, confirming their precision-bred status—a key regulatory requirement for market placement. Precision-bred organisms differ from genetically modified products because they contain no DNA from unrelated species; instead, the genetic changes could theoretically be achieved through conventional breeding methods. The Food Standards Agency will conduct a subsequent safety review before final authorization, though the timeline for this evaluation remains uncertain.
The non-browning bananas could address significant food waste concerns, as government research found 1.4 million edible bananas are discarded daily, with approximately 30% of consumers reporting they have thrown away bananas due to minor bruises or dark marks. The company has already secured regulatory approval in 10 additional countries, including Japan, Brazil, and the Philippines, and the fruit is currently being cultivated in Latin America. A government spokesperson noted the development exemplifies how agricultural innovation could enhance food security and sustainability while maintaining high safety standards.
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