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.But finding truly tasty fruit and vegetable varieties can be difficult, largely due to the requirements of supermarkets, he says.
Mr Fubini's company specialises in seasonal produce selected for flavour, and sells its produce to restaurants and high-end shops around the world. Prof Harry Klee of Florida University's horticultural sciences department is working to understand the chemical and genetic make-up of fruit and vegetable flavours - focusing on the tomato.
Plant flavour is a complex phenomenon. In the case of a tomato, it stems from the interaction of sugars, acids and over a dozen volatile compounds derived from amino acids, fatty acids and carotenoids.
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