Last week experts announced a potential threat to the much loved British afternoon treat: banana bread.
Food scientists at a Norwich-based biotech firm have invented non-browning bananas – fruit that is genetically engineered to stay fresh and yellow for several days longer.
Tropic, the company behind the innovation say it will slash food waste and could reduce annual CO₂ emmissions by 9 million tonnes, if introduced widely.
However avid bakers will know that a lack of brown bananas makes for an unpleasantly flavourless banana bread.
But could we all do with eating a little less of the popular bake that’s widely deemed to be healthier
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