A study published in Horticulture Research aimed to enhance the nutraceutical properties of tomato-based products by harnessing the natural carotenoid accumulation in tomato fruits to produce unique apocarotenoids of saffron. Successfully utilizing tomatoes as a biotechnological platform to produce saffron apocarotenoids, the study resulted in fruits with increased nutritional and therapeutic properties. The findings indicate that metabolic engineering in plants opens avenues for economically and sustainably producing valuable compounds.