Genetically modified purple tomato approved for sale in Australia - News + Articles

Jan 30, 2026

Boasting higher antioxidant levels than their red counterparts, these nutritionally boosted fruits have cleared their final regulatory hurdles.

A new, genetically modified purple tomato has been approved for commercial sale in Australia. The tomato has been altered so that it produces natural purple/blue pigments, known as anthocyanins, in the fruit as it ripens.

Sold under the brand name Purple Bliss, the tomato, which has a rich plum colour, is expected to start appearing in stores later this year. It was created by inserting DNA from the snapdragon flower into the tomato’s genome, which adds the vibrant colour. It will be the first fresh, whole genetically modified food to be grown and sold in Australia – other GM crops, such as canola and safflower, have only been approved for cultivation.

Credit: Supplied

Should I be worried about eating GM foods?

According to Alfonso Garcia-Benett, associate professor of the School of Natural Sciences at Macquarie University in NSW, the genetically modified tomato poses no health or safety risks to consumers.

“Food Standards Australia New Zealand rigorously tests all food approved for sale in Australia, so people can rest assured that purple tomatoes are safe to eat,” he says.

“The purple colour in this new variety is produced by increased levels of anthocyanin, a pigment that gives blueberries and blackberries their colour. Standard red tomatoes have the ability to produce anthocyanin, but the pathway is dormant. The scientists behind the new variety have used routine genetic engineering to metaphorically flip the pre-existing switch to produce the pigment.”

Are purple tomatoes better for you?

While they certainly look striking, purple tomatoes also offer increased nutritional benefits, thanks to the anthocyanins – natural pigments found in many fruits and vegetables that give them their deep red, purple and blue colours. These plant compounds are known for their antioxidant properties.

“There’s solid clinical evidence that anthocyanins, the pigment that turns these tomatoes purple, can reduce inflammation markers, improve glucose control and support cardiovascular health,” Garcia-Benett says. “This new variety will add to peoples’ everyday dietary sources.

“Blueberries pack a higher level of anthocyanin per gram, but a tomato with meaningful levels of the pigment can help people reach the 100-300mg/day range linked to measurable benefits.”