This 17-Year-Old Scientist Is Growing Tomatoes That Taste Like Meat. Here’s How She Says They Could Have a Big Impact

**Teen Scientist Develops Tomatoes with a Unique Meat-Like Taste**

In an innovative venture bridging food science and genetics, 17-year-old Gabriella Rothberg is pioneering a project known as “Impossible Vines,” which aims to genetically modify tomatoes to produce a meat-like flavour. The key focus of her research is to enable tomatoes to synthesise heme, an iron-containing molecule commonly associated with meat. This breakthrough could potentially transform the way we consume vegetables and improve nutritional accessibility in regions where meat is scarce.

Rothberg’s work involves the utilisation of genetic engineering techniques to introduce specific genetic material into tomato plants through a naturally occurring bacterium, Agrobacterium. This process not only enhances the flavour profile, making the tomatoes reminiscent of hamburger taste but also increases their nutritional content by boosting iron levels, which are particularly important for dietary health.

The Miami resident has partnered with PhD candidate Maddison Marshall from the University of Miami, where they collaboratively explore various plant genetics to optimise their project. Rothberg shared her excitement about the project on social media, showcasing her laboratory and the sterile growth process involved in developing the tomatoes. One post highlighted the journey of a plant that began as a small leaf segment on a petri dish, evolving through stages of growth before being successfully transplanted into soil.

Rothberg continues to document her progress, sharing that her efforts aim to create a tomato product that can deliver a significant amount of absorbable iron. She commented, “You’ll bite into a tomato, and it’ll taste like a hamburger,” emphasising the potential culinary and nutritional benefits of her genetically engineered produce. The implications for such a product could be substantial, especially for populations in the Global South where access to meat is limited and dietary deficiencies are prevalent.

The innovative project has garnered attention not only for its potential health benefits but also for the young scientist’s entrepreneurial spirit. In June, Rothberg secured a patent for her company, Impossible Vines Inc., which she has developed with the assistance of artificial intelligence tools. Her accomplishments are notable, especially given her background—she hails from a family of scientists, with her father, Jonathan Rothberg, being a recipient of the National Medal of Technology and Innovation for his contributions to DNA sequencing technology.

Rothberg’s vision extends beyond flavour modification; she also sees potential in enhancing the natural production of lycopene in tomatoes. Lycopene has been studied for its possible cancer-fighting properties, adding another layer of health benefits to her endeavour if successful.

As she progresses in her research, Rothberg aspires not only to create a novel product but to make nutritious food more accessible for diverse communities. Her work aligns with ongoing efforts globally to address food security and improve diets, particularly for vulnerable groups such as pregnant women or children in regions facing limitations in nutritional resources.

Rothberg’s passion and determination to reshape the future of food through science exemplify a remarkable example of youthful innovation. Her project could potentially chart the course for a new era of agricultural biotechnology, where taste and nutrition converge, highlighting the pivotal role of young scientists in addressing global challenges. As she continues to develop her tomatoes, the question lingers: could we soon be enjoying meat-flavoured tomatoes as part of our everyday diets? Only time will tell.