Summary: Over the last few decades Tomatoes have become blander and blander, mostly due to a deficiency in certain chemicals lost over years and years of breeding for certain traits such as size, sturdiness and color. Researchers have located these chemicals in heirloom and wild tomatoes and are breeding a hybrid that tastes better, while still retaining the characteristics important to growers. In addition, this is being done the traditional way in order to achieve the best result without any of the stigma that comes from genetically modifying food. However, it may be too late, as during several taste tests between tomatoes found that many people prefer the blander, modern tomato.
Analysis: Improving food is one of the great benefits of science. While in the grand scheme of things, improving the taste of tomatoes is rather unimportant, the future uses of these kind of techniques are extensive. It may seem simple now, and really isn't all that incredible, but for the first step on a very exciting path it is worth learning about.
Big Takeaway: The future is incredibly bright due to the amazing scientific achievements in the future. Food science and GMOs are being researched more heavily, and are actually giving results that are applicable in every day use. The future they hold is going to be both delicious and interesting.