Scientists develop gene-edited wheat that can make toasted bread less carcinogenic

Bread and biscuits made from Crispr-edited wheat showed substantially reduced acrylamide levels, even after toasting

Gene-edited wheat which can make bread less carcinogenic when toasted has been successfully developed by scientists.

Researchers at Rothamsted Research in Harpenden, Hertfordshire, used Crispr genome editing which allows researchers to selectively edit the DNA of living organisms. This revolutionary technology was adapted for use in the laboratory from naturally occurring genome editing systems found in bacteria.