Recolored tomatoes, as in this cover. Enriched with vitamin D, such as those developed with the help of Italian scientists. Resistant to parasitic plants (broomrapes), like those being studied also in Italy. Redomesticated tomatoes, as if it were possible to rewind and restart the film of domestication at an accelerated speed. Even hot tomatoes. There is no doubt that CRISPR is making waves with this fruit so central to our cuisine and so important to the global economy (186 million tons are produced worldwide). The latest addition is the extra-sweet tomato, which had the honor of being featured in a paper in Nature.

It is made in China, but is garnering applause on an international scale. A two-gene cut and voila, glucose and fructose levels are up to 30% higher than their conventional counterparts, with no offset in yield. There is still great genetic diversity in wild tomatoes, which has been partially lost in domestic varieties. The best is probably yet to come.