Gene-edited wheat slashes acrylamide in baked goods

Scientists at Rothamsted Research in Harpenden, Hertfordshire, said they have produced gene-edited wheat designed to sharply reduce acrylamide formation in common baked goods such as toasted bread and biscuits. Acrylamide is described as a probable carcinogen, and it can form when wheat-based foods are cooked at high temperatures, including during toasting. The work was reported following two years of field trials.

The researchers focused on free asparagine, a naturally occurring compound in wheat that can convert into acrylamide during high-heat processing. Using CRISPR genome editing, the team targeted the gene linked to asparagine production, aiming to lower the amount of free asparagine available to react during cooking. Officials involved in the project said this approach is intended to address a food-safety issue without changing how consumers use products such as bread and biscuits.

According to the results described, the gene-edited wheat achieved a 59% reduction in free asparagine. The team also reported that a dual-edited line reached reductions of up to 93%. Rothamsted Research said these reductions were achieved without harming crop yields in the trials.

The researchers contrasted the gene-editing approach with conventional techniques that use chemical agents to trigger random mutations. In the comparison provided, conventional methods delivered about a 50% reduction in asparagine but came with a nearly 25% yield penalty. The difference matters for commercial adoption because yield impacts can translate into higher costs and tighter supply, even when a food-safety goal is met.

In product testing described by the scientists, bread and biscuits made from the gene-edited wheat showed substantially lower acrylamide levels. Some samples were reported to fall below detectable limits even after toasting. The researchers said this outcome could help food businesses manage acrylamide expectations while maintaining product quality.

The development was framed as particularly relevant for markets with formal limits or guidance on acrylamide in food, including the EU, where regulations address acrylamide levels. For global food manufacturers and grain supply chains that serve multiple jurisdictions, the ability to reduce acrylamide at the crop level could simplify compliance planning across regions.

However, the pathway from field trials to broad commercial use remains uncertain, including how quickly such wheat could be deployed at scale and how it would be treated under different regulatory regimes.