Get a load of the future crop of genetically modified food
Produced in the lab of plant scientist Professor Cathie Martin at the John Innes Centre in Norwich, these have been genetically modified to include high levels of anthocyanins – health-promoting compounds found in blueberries and blackberries. Large-scale juice production was initiated in Canada in 2014 and the team is awaiting US FDA approval. Watch this space.
OMEGA-3 CAMELINA OIL
Crafted by a team led by Professor Napier, GM camelina oil contains omega-3 long-chain polyunsaturated fatty acids. It’s been achieved by adding genes from algae into the plant’s genetic code. ‘Our plantbased source of omega-3 oils can not only help to make fish-farming more sustainable, but also provide a vegetarian source of these important health-beneficial omega-3 fatty acids,’ says Professor Napier.
BLOOD ORANGE JUICE
Blood oranges – also filled with health-boosting anthocyanins – have been linked with protection against obesity. Problem is, they need a very specific climate in which to grow. Now, researchers at the John Innes Centre are genetically modifying oranges in order to create them, whatever the weather. Their hope? That this will lead to blood orange juice – and its uber healthy properties – replacing your regular glass of OJ.