One reason as to why some products were genetically modified was for the prevention of food waste. One of the most common examples of this is the “Arctic Apple” or in other words, an apple that does not brown as quickly as non-genetically modified apples do. The reasons that apples are typically brown is because of a polymer compound of pigment that consists of quinones. When an apple is cut open or is bitten into, that action results in the triggering of quinones which then produces a change in pigment/color. Thus, in order to reduce the coloring/browning of apples, scientists have genetically modified the apple breed so that the quinones are reduced in the apple, thus, the browning of the apple is reduced. Many people believe that when an apple is brown then it is bad and must be thrown away, however, what people do not understand is that a brown apple can still be eaten. This then helps with food waste as people will be less likely to waste their food (apples in this case) because they will have no reason to do so because the apple will appear fine.