6. September 2021 / Genetically engineered (GE) wheat with a supposedly reduced concentration of acrylamide after baking is to be tested in field trials in the UK. Scientists there have successfully used CRISPR/Cas to block a gene function involved in production of the amino acid asparagine, which is important for the concentration of acrylamide after baking. However, asparagine is also involved in seed germination, the growth of the plants, their stress responses and disease defences. As scientific publications show, the risks are complex and need to be assessed in detail.