Scientists at Rothamsted Research in Harpenden, Hertfordshire, have developed gene-edited wheat that significantly reduces levels of acrylamide, a probable carcinogen, in toasted bread and biscuits. The research, published after two years of field trials, used Crispr genome editing to target genes responsible for asparagine production, an amino acid that converts to acrylamide during high-temperature cooking.
The edited wheat showed up to a 93% reduction in free asparagine in dual-edited lines, with no impact on crop yields. In contrast, conventional mutagenesis methods achieved only a 50% reduction but caused a 25% yield loss due to unintended mutations. Bread and biscuits made from the Crispr-edited wheat had substantially lower acrylamide, with some samples falling below detectable limits even after toasting.
The UK has become a hub for gene editing research since leaving the EU, with the 2023 Genetic Technology (Precision Breeding) Act facilitating development of genetically modified crops. However, a new sanitary and phytosanitary agreement being negotiated with the EU could threaten this progress if it requires dynamic alignment with EU food rules, which currently set strict limits on acrylamide levels.
Lead researcher Dr Navneet Kaur said: “This work demonstrates the power of Crispr technology to deliver precise, beneficial changes in crop genetics. With supportive regulatory frameworks, we can unlock significant benefits for agriculture and food systems.” Professor Nigel Halford added that low-acrylamide wheat could help food businesses meet evolving safety standards without compromising quality or incurring major costs.
