What is CRISPR?

To clarify for those unfamiliar with CRISPR, I like to compare it to a find-and-replace tool in a word processor. You specify a phrase to find and what to replace it with. Similarly, CRISPR locates a specific segment of genetic code, cuts it out, and inserts a modified or improved version.

This method is precise, rapid, and cost-effective. It's essential to note that CRISPR is distinct from genetically modified (GM) foods, where foreign DNA is incorporated into an organism to produce desired traits, such as inserting salmon DNA into tomatoes. In contrast, CRISPR modifies the organism’s own DNA without needing genetic material from a different species.

Nutrient-Enhanced Foods

Building a Better Salad

Surprisingly, there is already a CRISPR-modified food on the market! In 2023, Conscious Foods introduced Conscious Greens, a blend of purple and green mustard leaves designed to offer the crispness of iceberg lettuce while packing the nutritional power of kale and spinach. The company discovered that while many consumers desire more nutrient-rich greens, they are often deterred by their strong flavors and tough textures.

By utilizing a nutrient-dense relative of commercial kale, they employed CRISPR technology to eliminate the pungency issue, resulting in flavorful and crunchy mustard greens. Currently, Conscious Greens are available at select restaurants in areas like St. Louis, Minneapolis, and Springfield (Massachusetts).

Pumping Up the Protein

Many people seek to incorporate more protein into their diets, and ingredient supplier Benson Hill has taken notice. They have successfully employed CRISPR technology to boost the protein content of soybeans by 20% compared to standard varieties, with plans to achieve similar results with yellow peas.

Creating these protein-rich soybeans required analyzing the genomes of over 20,000 soybean varieties to identify the genes linked to high protein levels. The enhanced soybeans also boast environmental benefits, requiring 70% less water during processing and producing up to 50% less CO2.

This concept of enhancing nutritional profiles could extend to other foods, such as increasing antioxidants in blueberries or fiber in grains. The possibilities seem limitless.

Goodbye Food Allergies

Did you know over 160 foods can trigger allergic reactions? The culprit is often specific proteins that provoke the immune system. CRISPR could potentially modify or eliminate these proteins, specifically targeting the allergy-inducing portions known as epitopes.

However, making such changes can be complex, as altering a protein might unintentionally affect other traits. For instance, modifying milk protein could interfere with the cow's milk production process. Fortunately, with so many options, scientists are working on different solutions.

In the U.S. and Spain, researchers are modifying wheat to reduce gluten content, specifically targeting the alpha-gliadin protein linked to Celiac disease. Their work has resulted in a significant decrease in immunoreactivity for those affected.

Seedless Fruit

I enjoy a smooth smoothie, but blackberry seeds can ruin the experience for me. We've had seedless grapes and watermelons for years, so why not seedless blackberries? Conscious Foods is also exploring this avenue, starting with seedless blackberries and planning to branch out to raspberries.

They aim not only to eliminate seeds but also to enhance antioxidant levels and extend shelf life. The potential to create seedless varieties of other fruits, such as cherries and peaches, is also on the table.

Enhanced Flavor

A More Flavorful Decaf

Have you noticed that decaffeinated coffee often lacks flavor compared to regular coffee? This blandness is primarily due to the decaffeination process, which strips away not only caffeine but also vital flavor compounds.

With CRISPR, there's potential to create coffee beans that are naturally low in caffeine. A UK company, Tropic Biosciences, is working to develop such beans, which would improve the taste of decaf and reduce the need for traditional decaffeination processes—an exciting prospect for coffee lovers.

Spicy & Flavorful Tomatoes

Have you felt that fresh produce is losing its flavor? You’re not alone! Many commercial fruits and vegetables are bred for traits like disease resistance and size but often lack taste.

Fortunately, a team of geneticists has identified 13 flavor compounds essential for tasty heirloom tomatoes that are absent in commercial varieties. By using CRISPR, they aim to reintroduce these flavor profiles into mainstream tomatoes. Additionally, another group is working on developing the first spicy tomato by tweaking the genes involved in capsaicin production.

Supercharged Livestock

While our focus has primarily been on plants, let’s not overlook the animals that contribute to our diets. Cattle, in particular, have attracted attention due to their methane emissions, which stem from microorganisms in their guts.

The Innovative Genomics Institute in Berkeley is exploring the use of CRISPR technology in a pill form to alter or eliminate these methane-producing microorganisms in calves. This ambitious project aims for a long-term effect from a single intervention.

In addition to this, Acciligen is using CRISPR to develop cattle with shorter coats and improved sweating capabilities to better adapt to warmer climates. The FDA has classified these cattle as "low risk" to both humans and the environment, allowing for further progress.

This overview only scratches the surface of the expansive possibilities CRISPR presents for revolutionizing our food system. The key question remains—will consumers embrace these innovative products? One thing is certain: CRISPR is already subtly changing how we eat, and this is merely the beginning.