Chapter 1: The Quest for Tastier Greens

In recent years, the public has become increasingly aware of the health benefits of various greens, particularly kale, which is loaded with antioxidants and essential nutrients. However, its bitter taste and fibrous texture often lead consumers to opt for less nutritious alternatives. A startup named Pairwise Plants aims to transform this reality by using cutting-edge gene-editing technology to enhance the flavor of nutritious yet underappreciated fruits and vegetables.

Pairwise, located in Durham, North Carolina, has garnered significant backing, including a $125 million investment from the agricultural giant Bayer (formerly Monsanto). The company is leveraging the CRISPR gene-editing tool to improve the palatability of foods like kale, making them more appealing to the average shopper. In addition to leafy greens, Pairwise is exploring enhancements in staple crops such as corn, soybeans, wheat, canola, and cotton.

CRISPR is envisioned as a potential solution to global hunger by creating more robust harvests and strengthening crops against diseases and climate challenges. Although this broader vision is still unfolding, consumers might soon encounter a variety of CRISPR-edited produce on supermarket shelves.

The first video discusses why garden-fresh fruits and vegetables often taste superior to their store-bought counterparts, shedding light on the importance of freshness and growing conditions.

As part of its mission, Pairwise is currently focusing on mustard greens, a member of the Brassica family that is rich in essential vitamins and minerals. These greens are commonly featured in Asian cuisines and Southern dishes. While they can be reminiscent of spinach when cooked, their raw form may be unappealing due to a strong horseradish flavor.

Ryan Rapp, the head of product discovery at Pairwise, explains that the company has successfully utilized CRISPR to diminish the pungency of mustard greens, making them more enjoyable to eat raw. “They’re quite flavorful,” Rapp notes. “Unlike bland iceberg lettuce, they have a more complex taste profile.”

Founded in 2018 by prominent CRISPR researchers, including David Liu, Feng Zhang, and J. Keith Joung, Pairwise is on a mission to explore new flavor profiles through gene editing. Rapp shares that consumer taste tests are on the horizon, although the final flavor outcomes remain uncertain.

CRISPR functions like "molecular scissors," enabling precise alterations to DNA in various organisms. Its efficiency surpasses traditional genetic engineering methods. Initially, scientists at Pairwise compared the genetic sequences of mustard greens with those of other Brassica plants, identifying several genes linked to their strong flavor. By programming CRISPR to target and remove these genes, they have produced a milder variant.

Pairwise is optimistic about bringing these new greens to market, aiming for availability in stores and restaurants by 2021 or 2022. However, questions remain regarding how these gene-edited options will stack up against traditional varieties in terms of pricing and accessibility.

The company is also focused on enhancing the taste and shelf-life of berries, specifically blackberries, through gene editing. In partnership with Plant Sciences in California, Pairwise hopes to make blackberries more appealing by addressing the common complaint of their seeds getting stuck in teeth.

Amidst these advancements, CRISPR is being employed to enhance various crops, including efforts to create higher-yield corn and disease-resistant cacao trees, which face threats from climate change. Other projects have aimed at extending the shelf life of certain foods, including a non-browning mushroom developed by plant biologist Yinong Yang at Penn State University, which was exempted from regulatory approval due to not containing foreign DNA.

Traditional genetic engineering often involves transferring DNA segments from one species to another. A notable example is golden rice, genetically modified to be more nutritious by incorporating genes from daffodils and soil bacteria. In contrast, CRISPR focuses on modifying a plant's own genetic material.

At present, the only gene-edited food on the market is a healthier canola oil created using older gene-editing methods.

Aaron Hummel, head of genome editing technologies at Pairwise, emphasizes the precision of CRISPR, stating, “We’re making small, targeted modifications to existing genes in plants.” This method could revolutionize plant breeding by accelerating the development of desirable traits.

Hummel and his colleagues are hopeful that the distinct nature of CRISPR technology will help reshape public perception regarding gene-edited foods.

The second video offers tips on how to keep vegetables fresh for an extended period, which is essential for maximizing flavor and nutrition.