Belgian researchers develop chicory without bitter substances

Researchers from the Ilvo, Ghent University and the Flemish Institute for Biotechnology managed to do this by switching off only the genes that control the production of bitter substances in plants with Crispr-Cas. According to Ilvo, this offers opportunities for chicory cultivation, because less bitter chicory is generally more popular with younger consumers. The development is also interesting for chicory cultivation. Less bitter roots are more suitable for the production of fiber-rich and gluten-free flours for the food industry. The research institute also reports that the trial also offers prospects for other bitter vegetables. Ilvo is referring to Brussels sprouts, endive and arugula. Patience Consumers have to be patient with tasting the less bitter chicory. The researchers must first analyze whether there are additional functions of the identified genes and must further expand the developed production lines. In addition, the European Court of Justice ruled in 2018 that ...