Geneticists from New Zealand’s Crop and Food institute have bioengineered “tear-free” onions. These special lab-grown onions lack the irritating enzyme (which was first identified in 2002 by Japanese scientists) that makes one’s eyes tear up. It’s expectedly caused quite a stir in both the scientific and culinary communities, but don’t plan on putting away those tissues just yet; the institute’s project head Colin Eady has stated that it might be “10 to 15 years” before the miracle onion hits grocery store shelves.
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