Plant Science
Domesticated tomatoes already have genes to produce anthocyanins, but they are not "turned on" in most fruits (the purple skinned tomatoes now available were made by traditional breeding).
By carefully adding two genes from snapdragons that work like “on switches,” our tomatoes and juice are a rich source of antioxidants, because purple pigments are made in the whole tomato, not just the skins.
These products exemplify the principles of biomimicry and nature-based solutions.
Prof. Cathie Martin, our founder, was recognized with the prestigious Rank Prize for Nutrition in 2022, for “outstanding research into plant genetics and metabolism leading to enhanced nutritional qualities of fruits and vegetables.”
Tomatoes provide an excellent target for genetic enhancement to raise levels of flavonoid antioxidants. Flavanoids (including anthocyanins) are a good source of water-soluble antioxidants, while the main antioxidant in ordinary tomatoes is lycopene – a fat-soluble molecule. There is evidence that best protection against disease is achieved when both types of antioxidants are present in the diet.
Here is the original publication describing how Prof. Cathie Martin's lab made the trait.