Scientists develop gene-edited wheat that lowers acrylamide in toasted bread

Researchers at Rothamsted Research used CRISPR to cut free asparagine in wheat during two years of field trials, and bread and biscuits made from the edited grain showed substantially lower acrylamide while yields were maintained.

Scientists at Rothamsted Research have developed wheat edited with CRISPR that produces lower levels of free asparagine, an amino acid that can form acrylamide when bread is baked, fried or toasted. Acrylamide is classed by scientists as a probable carcinogen. Two years of field trials tested the edited wheat and compared it with wheat altered by conventional chemical mutagenesis. Bread and biscuits made from the edited grain showed substantially lower acrylamide concentrations in laboratory tests. Key findings: - CRISPR editing targeted the gene responsible for asparagine production, and a separate line also reduced a related gene. - Targeted edits reduced free asparagine in grain by about 59%, and by up to 93% in the dual-edited line. - The CRISPR-edited lines showed no reduction in crop yield across the field trials. - Conventional chemical mutagenesis produced around a 50% reduction in free asparagine but carried a nearly 25% yield penalty, likely from unintended mutations. - Bread and biscuits made from the edited wheat had substantially lower acrylamide; some toasted samples fell below detectable limits in tests. Summary: The research shows that precise CRISPR edits can lower the precursor to acrylamide in wheat grain and reduce acrylamide formation in baked products without harming yields. The UK’s Genetic Technology (Precision Breeding) Act of 2023 has supported development of such precision-bred crops, but a pending sanitary and phytosanitary (SPS) agreement between the UK and the EU could affect how quickly these crops are adopted. The EU is also tightening benchmark levels for acrylamide in food this year, which will apply to products exported to the bloc.