Scientists are now using a pioneering technology called CRISPR to edit a plant’s own genes, ushering in a host of new crop traits that directly benefit consumers.
PRODUCE THAT DOESN’T BRUISE OR BROWN
In 2015, scientists at Pennsylvania State University described the first CRISPR-edited food: a mushroom that doesn’t brown.
…
Non-browning mushrooms, potatoes and apples are just the beginning. Injury and infection activate PPO genes in tomatoes, pineapples, wheat, pears, cucumbers, grapes, cherries, mangos and more, making them all possible candidates for gene editing fixes to minimize bruising.
HYPOALLERGENIC WHEAT AND NUTS
Allergens are typically caused by proteins like gluten. Theoretically, scientists could use CRISPR to turn off the genes that lead to allergenic proteins.
Share this article
For many allergenic plants, there are dozens of genes responsible for allergies. In order to make wheat safe for people with Coeliac disease, scientists would have to turn off 45 genes. So far, scientists have managed to take out 35 of them using CRISPR.
…
HEALTHIER PRODUCE
Scientists have already used CRISPR to produce high-amylose rice, a healthier option for overweight or diabetic individuals. CRISPR is also being used to produce oils enriched with healthier fat profiles, including more omega-3 fatty acids.
Read full, original post: Using CRISPR to design superior foods
