CHICAGO, March 13, 2025 — About 60% of the bananas imported into the U.S. are thrown out because they turn brown before they can be eaten, increasing the food waste of sellers ranging from schools and colleges to convenience stores and coffee shops. Now a British technology company believes it has a way to end the headache: A commercially viable non-browning hybrid.
Tropic, a company focused on cultivating slower-to-spoil foods, recently announced that The Philippines has okayed commercial-scale production of the firm’s new non-browning banana. Neither the peel nor the fruit turn brown, even after being cut, according to the firm.
Although the variety was created through gene editing, Philippine authorities eased the island nation’s restrictions on genetically modified organisms to permit a switch to the new variety. A thorough scientific review found no reason to be concerned about the product’s safety, the officials concluded.
The Philippines are the biggest producer and exporter of bananas in Southeast Asia, according to Tropic.
The development of the non-browning banana dovetails with Triple’s efforts to develop a version of the fruit that can withstand a fungal disease currently threatening worldwide production of Cavendish bananas, the most frequently consumed sort by far.
Sale of Triple’s non-browning banana have been cleared by United Kingdom authorities for domestic sales starting this month. There’s been no indication of when the variety may become available in the States.
As Managing Editor for IFMA The Food Away from Home Association, Romeo is responsible for generating the group's news and feature content. He brings more than 40 years of experience in covering restaurants to the position.