A North Carolina Company is Using Gene-Editing to Make Tastier Fruits and Vegetables
January 3, 2025 | 1 min to read
CRISPR is a revolutionary gene editing technology that holds the potential to transform medical treatments, but a company in Research Triangle Park aims to use it to encourage healthier eating habits. Focused on modifying mustard greens, Pairwise is developing a flavor-milder version of the vegetable, which typically has a strong taste due to an enzyme reaction. CEO Tom Adams emphasizes that their changes are natural and not like typical GMOs.
CRISPR is a groundbreaking gene editing technology that could revolutionize how doctors treat illnesses like cancer and sickle cell disease. A company in Research Triangle Park has a more modest goal for CRISPR: Getting people to eat more fruits and vegetables.
It starts with the humble mustard green. Uncooked, these leafy vegetables are a great source of fiber, vitamins, and minerals. But the taste is a little much, kind of like wasabi or horse radish. The pungent flavor is created by an enzyme in the greens that reacts with saliva in the mouth.
Pairwise is working on a type of mustard green without tang at its RTP lab. “The changes that we’re making are changes that you can actually find in nature,” said CEO Tom Adams. So, they’re not like what GMO is.”
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