By Tara John
STRAWBERRIES
The University of Florida’s strawberry-breeding program used modern chemistry and genetic analysis to isolate what gives the fruit flavor. In 2015 it released a sweet, disease-resistant strawberry called Florida Sensation.
CHOCOLATE
Two groups of scientists, one from Mars Inc. and the other backed by Hershey, determined the DNA sequence of the cacao tree in 2010. The discovery could allow them to isolate what makes chocolate taste so good.
BROCCOLI
The Eastern Broccoli Project at Cornell University is attempting to create new hybrid broccoli varieties that can retain flavor and thrive in the hot and humid conditions that characterize summers on the East Coast.
More Must-Reads From TIME
- The 100 Most Influential People of 2024
- How Far Trump Would Go
- Scenes From Pro-Palestinian Encampments Across U.S. Universities
- Saving Seconds Is Better Than Hours
- Why Your Breakfast Should Start with a Vegetable
- 6 Compliments That Land Every Time
- Welcome to the Golden Age of Ryan Gosling
- Want Weekly Recs on What to Watch, Read, and More? Sign Up for Worth Your Time
Contact us at letters@time.com