The controversial case of GMO apples that won’t turn brown

Sliced apples that never cease looking fresh: that’s the promise from a Canadian company behind new apples that have been genetically engineered to retain their alluring color even after being cut open. But the apples, currently being evaluated for approval by the US Department of Agriculture, aren’t being lauded across the board. In fact, some producers and industry insiders worry that this particular modification takes GMO fruit one step too far.

In a fascinating read, NPR outlines the process by which the apples are tweaked to curb what’s called “enzymatic browning,” as well as the ferocious animosity displayed by some members of the public where the modified fruits are concerned. As is often the case with GMO products, scientific investigations have shown the apples to be just as safe as their conventional counterparts — but that doesn’t mean the dining public feels comfortable with the concept. Those worried about tarnishing the apple’s all-natural image, in this instance, worry that some consumers won’t want to take a bite of an apple that doesn’t turn brown.