A British biotechnology company has developed a gene-edited banana that stays yellow and fresh for up to 24 hours after being peeled, potentially reducing food waste significantly. The Norwich-based firm Tropic Biosciences used CRISPR-Cas9 technology to modify three genes responsible for producing polyphenol oxidase, an enzyme that causes bananas to brown when damaged or exposed to air. By limiting this enzyme, the bananas remain visually appealing and withstand bruising better during transport and storage.
The development has received a marketing notice approval from the UK environment secretary, a necessary step before the fruit can be sold, subject to safety clearance from the Food Standards Agency (FSA). The FSA’s evaluation will ensure the bananas are safe for consumption, though the timeline for this approval remains uncertain. If authorized, the bananas would initially be available in England, as approval of gene-edited crops is a devolved matter.
Tropic’s chief executive, Gilad Gershon, highlighted the potential benefits of the innovation, including a reduction in food waste and improved use of bananas in packaged products such as fruit salads and desserts. The company estimates the non-browning bananas could cut supply chain carbon dioxide equivalent emissions by more than 25%, translating to an annual reduction of over 9 million tonnes in the global banana export market.
The UK government estimates that around 20% of bananas are discarded due to browning and bruising. A previous study indicated that around 1.4 million edible bananas are thrown away daily in the country, with about a third of consumers admitting to discarding bananas because of minor blemishes. The Department for Environment, Food and Rural Affairs (Defra) has lauded the gene-editing approach for its potential to help reduce food waste, boost food security, and improve crop resilience.
The modified bananas fall into the category of "precision bred" crops, meaning the genetic alterations could have been achieved through traditional breeding techniques and do not involve the introduction of DNA from unrelated species. This distinction sets the process apart from genetic modification, which remains prohibited in the UK when it involves cross-species gene transfer.
Post-Brexit regulatory changes have eased restrictions on gene editing compared to the European Union, allowing British scientists more freedom to develop crops that are hardier, more nutritious, and better suited to climate challenges. Beyond bananas, Tropic Biosciences is also working on varieties of rice and bananas resistant to Panama disease, a fungus threatening major banana plantations.
While gene-editing has yet to produce genetically modified foods authorized for commercial sale in the UK, recent approvals have been granted for submissions involving disease-resistant potatoes, vitamin D-enriched tomatoes, and high-fat barley used for livestock feed. Supporters of the technology argue it offers a pragmatic tool for addressing real-world agricultural problems, including reducing environmental impacts and food loss. Critics, however, caution that long-term safety and ecological effects require careful assessment before widespread adoption.
The introduction of these bananas could mark a notable step in the use of gene editing to enhance food sustainability and reduce waste, pending final regulatory approval.