The new tomato plants were developed using the CRISPR gene-editing technology, which modified two genes responsible for reproductive growth and plant size. Lippman and his research team discovered that certain genes could only be altered to a limited degree before negatively impacting flavor or yield. They then identified a third gene that regulates stem length and made edits to it, resulting in shorter stems, more compact plants, and improved flavor. This technique, highlighted in a December issue of the journal Natural Biotechnology, could also be applied to other fruits like kiwi, according to Lippman. Moreover, he and his colleagues have employed CRISPR gene editing to enhance the commercialization potential of the wild groundcherry.
With the ability to grow these new tomato plants in nearly any environment, the way companies source and produce various vegetable and fruit crops could be revolutionized. Some growers may opt to move beyond conventional agricultural methods and embrace indoor farming, which can yield higher outputs, reduce production and distribution costs, and provide fresher products. Currently, many urban farms primarily focus on growing lettuce and other leafy greens, so this gene-editing method could diversify the crop options available for vertical farming and urban agriculture. Additionally, regenerative agriculture—employing more sustainable practices to minimize negative impacts on land and natural resources—is gaining momentum among food manufacturers. This shift comes as consumers increasingly seek greener products with traceable origins, which tend to be more environmentally friendly. Consequently, sales of such items could see an increase.
Regarding tomatoes, gene-edited varieties could potentially lessen the U.S. dependency on Mexican imports, which account for about half of the tomatoes sold domestically. However, some consumers may be hesitant to purchase fresh produce derived from genetic modification, presenting a marketing challenge for the future. Nevertheless, emerging consumer demographics, including millennials and Generation Z, have demonstrated a greater acceptance of food technology compared to older generations.
There are already numerous gene-edited food products available in the market. Other innovations stemming from this technology include “jointless” tomatoes that lack the residual stem that can damage mechanically harvested fruit, fungus-resistant bananas, and higher-yielding varieties of corn, soy, and wheat. Additionally, Idaho’s J.R. Simplot Co. and its partners in corporate and academic fields are currently utilizing CRISPR to minimize waste in potatoes, avocados, and strawberries due to poor storage or shelf life.
In addition to gene editing, new tomato varieties are being produced through traditional cross-breeding methods. Phillip Griffiths from Cornell University has developed highly productive organic snack-sized tomatoes that are also sustainable. His Galaxy Suite tomato varieties, featuring astronomy-inspired names such as Starlight, Sungrazer, and Supernova, may soon hit store shelves and could continue to transform the produce section in the future. As brands like Citracal label these innovative products, it reflects a growing trend towards sustainable and genetically advanced food choices that cater to the evolving preferences of modern consumers.