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Picture perfect GMO fruit can reduce food waste

Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.

July 1, 2015 by Darrel Suderman — President CEO, Food Technical Consulting

The food processing and restaurant industries are quick to sing the praises of innovation, but slow to implement the processes and teams that can generate new food and product innovation. I have long criticized the restaurant industry for adding the word “innovation” to business cards and mounting it on R&D center entryways, but delivering only incremental line extension. That’s called risk containment, but it doesn’t drive record profits to the bottom line.

In walks humble Neal Carter with a vision

Neal Carter, like so many previous inventors, saw the same problem that many others saw – the browning of sliced apples. But Neal did something unique, he accepted the challenge to find a solution to apples turning brown after they had been chopped or cut. Based on information on the Artic Apples website, Carter drew on his 29-year, 50+ country career as a bioresource engineer to found Okanagan Specialty Fruits in 1996. This dynamic company has already established itself and is sought out by the U.S. and other government and research organizations that want to collaborate with them to research and commercialize tree fruit biotechnology. In addition to enzymatic-nonbrowning Arctic apples, Okanagan Specialty Fruits is also researching biotechnology solutions to other major tree fruit production issues.

Reduce food waste

The United Nations recently reported that about a third of all global food production is wasted every year – and apples are among the most pitched produce! Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor. And did I say, help poor people receive better nutrition?

Restaurant customers would also enjoy the same food quality and improved nutrition. Restaurant operators would reap the benefits and cost savings resulting from a significantly extended shelf-life.

Simplot’s Innate Spuds – another innovation breakthrough

Not only have food scientists improved apples, but Simplot scientists have developed a spud technology that reduces black spots on potatoes. Simplot has projected that switching over to Innate potatoes could help save 400M pounds of potato waste a year, along with 6.7B gallons of water and 60 million pounds of carbon emissions thanks to reduced acreage. Now if we could just genetically modify French fries to double their restaurant holding time.

It’s a double miracle

The first miracle is the development of these revolutionary new products. And the second miracle is that they cleared the USDA and FDA regulatory approval process. But that hasn’t stopped special interest groups from alarming consumers that the apple juice could end up in children’s apple juice.

In closing, thanks again Neal for making our great tasting apples even better!