How farmers and scientists strive for more flavour

By manipulating genes scientists say they can create better-tasting produce, but is it necessary?

“Flavour is a re-emerging trend, without a doubt,” says Franco Fubini, founder of fruit and vegetable supplier Natoora.

You might be surprised that flavour ever went out of fashion.

But finding truly tasty fruit and vegetable varieties can be difficult, largely due to the requirements of supermarkets, he says.

"They started demanding that varieties have a longer shelf life, so for example in the case of a tomato, it has a thicker skin, so the skins don’t split more easily; a tomato that perhaps ripens faster, that can absorb more water.

“So over time you breed your varieties for attributes other than flavour. The flavour attribute starts falling in importance, and as nature has it, if you breed for other traits you breed out flavour.”

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