Considering all the research that has gone into genetically-modifying food crops, relatively few such products have been cleared for grocery store shelves. One is the new purple tomato. It wasn't developed for its unusual color, although that is a selling point. The real point is to introduce higher levels of anthocyanins into our food. Anthocyanins, found in blueberries and eggplants and other blue and purple foods, have properties the benefit us ranging from a longer shelf life to preventing caner. They look good in a salad, too.
To make a purple tomato, scientists introduced genes from snapdragons into tomato DNA. Read what they were going for and what resulted at The Conversation. -via Real Clear Science
(Image credit: John Innes Centre)