Advantages: Non-Browning Apple
A non-browning apple provides real advantages: A non-browning apple will provide greater consumer appeal and significant production savings.
A non-browning apple that lives up to its name: A non-browning apple will decay naturally like any other apple but it will not turn brown … not in 5 minutes … not in 5 hours... or even in days!
A non-browning apple consumers already love: A non-browning apple will enhance the appeal and even extend the product life of established apple varieties, building on their existing brand awareness while foregoing the costs of marketing an entirely new variety. New non-browning varieties or sports may also be developed.
A non-browning apple provides a market advantage: A non-browning apple will provide a competitive advantage for North American producers over apples produced abroad.
A non-browning apple will be completely safe: OSF’s non-browning apple will be approved by all national regulatory bodies prior to commercialization. Upon approval it will likely be the most tested and safest apple ever brought to market.
A non-browning apple will see more people, buying more apples, more often: A non-browning apple will provide a more family-friendly snack or dessert; a healthier meal at a school, hospital or institution; a new ingredient in a pre-packaged salad; a healthy, convenient fast-food menu item; a new flavorful, colorful juice; or a more appealing garnish on a restaurant meal.
A non-browning apple will be a value-added product: A non-browning apple will allow apple producers to add value to their product – after years of struggling to reduce production costs. A fresh-cut apple sold in a clamshell at a coffee kiosk, or served as part of in-flight meal, will mean higher returns for all industry partners.
A non-browning apple will be patent protected: A non-browning apple derived through precision breeding will be fully protected under national and international patent laws both through genomic patent protection and new apple variety plant patents or plant breeder’s rights.
A non-browning apple represents a big step forward for the fresh-cut market: A non-browning apple will dramatically reduce the need for antioxidant solutions, currently the fresh-cut sector’s major cost of production. Any minor bruising, as a result of processing, shipping or handling, will no longer spoil the appeal of this growing line of apple products.
A non-browning apple increases consumption for better health: A precision-bred, non-browning apple will maintain their appeal to the very last bite, helping consumers reach the government-recommended fruit intake for better health.
A non-browning apple increases consumer value perceptions: A precision-bred, non-browning apple will result in less food waste, providing consumers with greater value for their money.
