Gene-Edited Wheat Cuts Harmful Acrylamide Without Yield Loss

Scientists at Rothamsted Research have developed CRISPR-edited wheat with up to 93% lower asparagine, cutting acrylamide formation in bread and biscuits without reducing yield. Field trials show gene editing outperforms conventional breeding in precision and safety. The breakthrough could help food producers meet tightening EU acrylamide regulations while advancing safer crops, sustainable agriculture, and food innovation globally. The post Gene-Edited Wheat Cuts Harmful Acrylamide Without Yield Loss appeared first on Seed World .