Startup Develops Better-tasting Yellow Peas Using CRISPR

Israeli-based Plantae Bioscience announced their success in using CRISPR to remove 99% of bitter-tasting compounds in yellow peas. This breakthrough is expected to pave the way towards better-tasting yellow peas.

The researchers are working on several innovations, including gene-edited fruits and vegetables with boosted levels of plant nutrients. The CRISPR yellow pea is their first project, which is an important contribution to the world of plant proteins.

Saponin removal or extraction is challenging because of its hydrophobic head and hydrophilic tail. Thus, plant protein processors tend to fix the taste in canned products by adding salt or other taste-altering ingredients. Plantae's approach is to address the problem at the source, according to its chief science officer, Dr. Eyal Emmanuel.

“We are basically using CRISPR gene editing to shut off the biosynthetic pathway [that triggers the production] of two major classes of saponins responsible for the bitter taste in yellow pea protein,” Dr. Emmanuel explains.

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