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food compliance

MPU
MPU
Research

Low asparagine wheat produced using CRISPR offers a solution to the acrylamide problem in wheat products, but when will bakers be able to use it?

CRISPR-edited low-asparagine wheat could drastically cut acrylamide in baked goods, but regulatory uncertainty and slow adoption mean bakers must wait before benefiting from safer grains.

Low asparagine wheat produced using CRISPR offers a solution to the acrylamide problem in wheat products, but when will bakers be able to use it?
Health

Fortification: A cornerstone of public health, food product innovation and regulatory challenges

Food fortification is evolving beyond public health into personalised nutrition, driven by consumer demand, GLP-1 medication trends and functional food innovation.

Fortification: A cornerstone of public health, food product innovation and regulatory challenges
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