“Del Monte’s new pineapple has been genetically engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene. Lycopene is the pigment that makes tomatoes red and watermelons pink, so it is commonly and safely consumed.”
According to the company’s information the product is “safe,” but the process itself has many questioning it, wondering if perhaps any unintended consequences will come from “playing God” with such a widely consumed food.
While genetic engineering can be explained simply in a surface way, it also can create unseen changes at a cellular level that the everyday person is not aware of, critics say. When GMOs were originally approved, the FDA ignored its own scientists’ warnings about potential allergens and long-term health concerns.