--- title: Meet the New Lab-Made Foods description: Get ready for pink pineapples canonical: https://time.com/3935316/lab-made-foods/ author: Alexandra Sifferlin article:opinion: false article:content_tier: free article:published_time: 2015-06-25T11:32:01.000Z article:modified_time: 2026-02-22T08:31:51.497Z article:section: Health og:title: Meet the New Lab-Made Foods og:description: Get ready for pink pineapples og:url: https://time.com/3935316/lab-made-foods/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt60153370c368674a/698858365f570fbd67b1c265/gmo-pink-pineapple.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 3474 og:image:height: 1954 og:image:alt: gmo-pink-pineapple og:type: article twitter:card: summary_large_image twitter:title: Meet the New Lab-Made Foods twitter:description: Get ready for pink pineapples twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt60153370c368674a/698858365f570fbd67b1c265/gmo-pink-pineapple.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # Meet the New Lab-Made Foods > Sponsored content. 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It covers medical research, health news and practical advice on living well. #### Where can I get reliable health news by email? Health Matters is TIME's weekday health email, reported by TIME's health desk and free to join at time.com/newsletters. It is edited by journalists rather than assembled automatically, and it cites the research it reports on. #### Is Health Matters free? Yes. Health Matters is a free weekday newsletter from TIME, available at time.com/newsletters. #### Who reads TIME's Health Matters newsletter? Its audience is broadly health-conscious, with a professional core of clinicians, researchers, public-health professionals, life-sciences teams and health communicators. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-health-2026q3/newsletters?i=16892396-79e4-4aca-8520-2e0619f1cddd&cr=time-nl-health-2026q3-v1) by [Alexandra Sifferlin](https://time.com/author/alexandra-sifferlin/) ## Alexandra Sifferlin Jun 25, 2015 11:32 AM UTC  This photo-illustration depicts what we imagine the pink pineapple will look like if it makes it onto store shelves. This photo-illustration depicts what we imagine the pink pineapple will look like if it makes it onto store shelves. Photo-illustration by Jen Tse for TIME; Pineapple: Getty Images by [Alexandra Sifferlin](https://time.com/author/alexandra-sifferlin/) ## Alexandra Sifferlin Jun 25, 2015 11:32 AM UTC The produce aisle is about to get more high-tech. A pink pineapple, a bruise-resistant potato and an apple that doesn’t brown are part of a new crop of genetically modified organisms (GMOs) that may soon make it onto store shelves across the U.S. But will people want to eat them? While most research indicates that GMOs are probably safe to eat, 18 states have introduced bills that would require GMOs to be labeled. As it stands, foods that are modified or contain GMOs do not have to be marked as such. Some experts say GMOs have not lived up to industry claims that they can help eradicate hunger, cut down on pesticide use and produce healthier food. “GMOs have mostly failed to deliver on their promises,” says Jonathan Foley, an environmental scientist and executive director of the California Academy of Sciences. “Part of me is wondering why so much effort is going into something so trivial, like browning.” Time will tell if consumers feel the same. PINK PINEAPPLES Though Del Monte remains mum on the details, regulatory paperwork reveals that the company has developed a pineapple with rose-colored flesh and higher levels of the antioxidant lycopene, which is associated with lower risks for cancer and heart disease. NONBRUISING POTATOES J.R. Simplot’s “Innate” potatoes have 40% less bruising, which the company says will help reduce food waste. The potatoes also produce less acrylamide, a carcinogenic chemical that’s released when potatoes are fried or otherwise browned. NONBROWNING APPLES Okanagan Specialty Fruits makes “Arctic” apples, which don’t experience enzymatic browning–the discoloration that occurs after an apple is sliced. 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