Wheat contains many genes coding for proteins that are toxic to people with celiac disease (gliadins), but CRISPR could edit them all out. Researchers at the Institute for Sustainable Agriculture (Córdoba, Spain) have managed to knockout up to 35 of these genes, reducing immunoreactivity by up to 85%. The 100% goal now seems to be at hand. But is biotech “gluten-free” bread tasty? And is it going to reach the market? We asked plant scientist Francisco Barro, corresponding author of the paper recently published in Plant Biotechnology Journal. Continue reading →