Scientists at Rothamsted Research have developed a new form of wheat with dramatically reduced levels of asparagine, using CRISPR genome editing to target the problem at its genetic source, without affecting yield.
They believe the breakthrough demonstrates how precision breeding technologies can deliver tangible food safety benefits while avoiding the unintended trade‑offs often associated with conventional breeding or chemical mutagenesis. Crucially, the scientists argue, the work also highlights how gene editing could help food manufacturers and grain producers stay ahead of tightening regulatory requirements around toxic contaminants.
Asparagine is a naturally occurring amino acid in wheat grain that converts into acrylamide – a toxic and probably carcinogenic compound – when foods such as bread, biscuits and toast are baked or fried. Acrylamide exposure has been a growing concern for regulators and food businesses alike.
Field trials validate CRISPR’s real‑world potential
Results from two years of field trials show that the CRISPR‑edited wheat lines achieved substantial reductions in free asparagine concentration, while maintaining normal agronomic performance.
The researchers precisely edited the asparagine synthetase‑2 (TaASN2) gene, which plays a central role in asparagine production in wheat grain. One of the edited lines also included a partial knockout of the related TaASN1 gene.
These targeted interventions reduced free asparagine in harvested grain by 59%, and by up to 93% in the dual‑edited line – without any reduction in yield.
The study was carried out in collaboration with the Karlsruhe Institute of Technology, Leibniz Institute for Food Systems Biology, Technical University of Munich, University of Reading, and Curtis Analytics Limited.
CRISPR vs conventional mutagenesis
To illustrate the value of precision gene editing, the team compared the CRISPR‑edited wheat lines with wheat developed using TILLING, a conventional mutagenesis approach that relies on exposing seeds to chemicals to induce random genetic changes.
While the TILLING lines achieved a 50% reduction in free asparagine, they suffered a yield penalty of almost 25% – likely the result of unintended mutations elsewhere in the genome.
The contrast underscores a key advantage of gene editing: specific, predictable genetic changes that deliver the desired outcome without disrupting other important traits.
“This work demonstrates the power of CRISPR technology to deliver precise, beneficial changes in crop genetics,” said Dr Navneet Kaur, lead researcher at Rothamsted Research.“With supportive regulatory frameworks, we can unlock significant benefits for agriculture and food systems.”
Lower asparagine means lower acrylamide
Importantly, the reduction in asparagine translated directly into lower acrylamide formation in food products.
Bread and biscuits produced using the CRISPR‑edited wheat showed substantially reduced acrylamide levels, with concentrations in some bread samples falling below detectable limits, even after toasting. Evidence to date suggests that conventional breeding methods would struggle to deliver comparable improvements.
For food manufacturers, this points to a powerful upstream solution that reduces contaminant risk before processing even begins, rather than relying solely on costly downstream mitigation strategies.
Regulatory pressure brings urgency and opportunity
The findings arrive as regulatory pressure on acrylamide intensifies. Under EU Regulation (EU) 2017/2158, benchmark levels for acrylamide already apply to a wide range of foods, with new Maximum Levels expected from the European Commission this year.
These changes are set to impact food producers across Europe and international trading partners, including the UK. Against this backdrop, low‑asparagine wheat offers a route to regulatory compliance without compromising product quality or inflating costs.
At the same time, the research aligns with recent UK policy developments, notably England’s Genetic Technology (Precision Breeding) Act 2023, which aims to create a more enabling regulatory pathway for genome‑edited crops.
A model for safer, compliant food systems?
According to Professor Nigel Halford, who led the study at Rothamsted, the implications stretch well beyond wheat alone.
“Low acrylamide wheat could enable food businesses to meet evolving safety standards without compromising product quality or incurring major production costs,” he said.“It also offers a meaningful opportunity to reduce the dietary exposure of consumers to acrylamide.”
Taken together, the results present a compelling case study of how precision gene editing can support safer food production, regulatory compliance, and sustainability goals simultaneously: a combination that is increasingly critical as agri‑food systems face mounting regulatory and consumer scrutiny.
The full scientific paper is available here: https://doi.org/10.1111/pbi.70661
