Scientists develop gene-edited wheat to make bread less carcinogenic

• Scientists have developed gene-edited wheat using Crispr technology to produce bread and biscuits with significantly lower levels of acrylamide, a likely carcinogen.
• The Crispr editing targets genes responsible for free asparagine, an amino acid that converts to acrylamide when food is baked, fried, or toasted.
• This method successfully reduced free asparagine in the grain by up to 93 per cent without impacting crop yield, a significant improvement over conventional breeding techniques.
• The research, conducted by scientists at Rothamsted Research, demonstrates the power of Crispr technology to deliver precise and beneficial changes in crop genetics.
• The development aligns with the UK's Genetic Technology (Precision Breeding) Act, though potential alignment with EU food rules could slow the adoption of such precision-bred crops.

IN FULL

Gene-edited wheat found to make toast less carcinogenic