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Ultra-low asparagine wheat developed using gene editing could help reduce levels of a potentially harmful food contaminant, according to new field trial results from Rothamsted Research.
Scientists used CRISPR genome editing to target genes responsible for asparagine production in wheat, achieving reductions of up to 93% in free asparagine in the grain, depending on the genetic modification. Importantly, these changes were achieved without any measurable impact on yield.
The work focused on the TaASN2 gene, which plays a key role in asparagine synthesis, with one line also involving modification of a related gene, TaASN1. The edited wheat was compared with conventionally mutagenised lines produced using TILLING, which achieved around a 50% reduction in asparagine but showed a significant yield penalty of nearly 25%.
Asparagine is a naturally occurring amino acid that can convert into acrylamide during high-temperature cooking processes such as baking, frying and toasting. Acrylamide is classified as a potentially carcinogenic compound, and reducing its formation in food is a longstanding challenge for the food industry.
Bread and biscuit products made from the gene-edited wheat showed substantially lower acrylamide levels, with some samples falling below detectable limits even after toasting.
The study [1] involved field trials over two years and was conducted in collaboration with international partners including Karlsruhe Institute of Technology, Leibniz Institute for Food Systems Biology, Technical University of Munich, the University of Reading and Curtis Analytics Ltd.
Researchers say the results highlight the precision advantage of gene editing over conventional mutagenesis approaches, both in terms of targeted trait improvement and avoiding unintended yield losses.
Dr Navneet Kaur of Rothamsted Research said the work demonstrates the potential of CRISPR technology to deliver precise improvements in crop quality traits relevant to food safety.
The findings come as regulatory scrutiny of acrylamide in food continues to increase in Europe, with tightening benchmark levels expected under EU legislation.
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