Gene-edited wheat promises toxin-free toast

UK scientists have achieved a breakthrough in reducing carcinogenic compounds in toasted bread, using cutting-edge gene editing technology.

Crunching out acrylamide

Researchers at Rothamsted Research in Harpenden, Hertfordshire, have developed wheat that produces significantly less free asparagine, the amino acid that converts into acrylamide during high-heat cooking processes like toasting. Acrylamide is classified as a probable human carcinogen by the World Health Organization.

By targeting the gene responsible for asparagine production using the CRISPR genome editing tool, the scientists reduced free asparagine in the grain by 59%, and up to 93% in a dual-edited line, without affecting crop yields.

This results in much lower acrylamide formation in food products. Bread and biscuits made from the edited wheat showed substantially reduced acrylamide levels, with some samples falling below detectable limits even after toasting.

Rothamsted's Prof Nigel Halford, who led the study, said the low-acrylamide wheat could enable food businesses to meet evolving safety standards without compromising product quality or incurring major production costs.

He added that it also offers a meaningful opportunity to reduce the dietary exposure of consumers to acrylamide.