Food policy writer Corby Kummer joined Boston Public Radio to discuss the prevalence of genetically modified food in our society, and the shifting realization that engineered ingredients aren’t inherently evil.

When genetically modified organisms first gained popularity in the 1990s, Kummer said “it was all about huge commercial gain.”

Now, the development of a genetically modified tomato — with high nutrient value — not intended for large-scale sales may be changing perceptions of what genetically modified produce can offer.

“It needs a rebranding, and that rebranding should be: here are more antioxidants in your tomato,” said Kummer.

Corby Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.