Why brussels sprouts taste better now: How farmers and gene editing make healthier food for families

As a kid, I refused to eat vegetables. I still have memories of eating casseroles and picking out the tiny green peas for easier access to the yummy noodles.

As a health-conscious mom, I began to try all kinds of nutritious “superfoods” that I wouldn’t have touched as a picky kid.

The first time I tried brussels sprouts, I couldn’t believe how much I enjoyed them. I figured my taste preferences had changed with age, and I had grown to enjoy bitter flavors.But it turns out, my tastebuds didn’t change. I recently discovered that brussels sprouts truly do taste better now than when I was a kid, thanks to science.

Why do brussels sprouts taste better now?

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

Better-tasting brussels sprouts are a win, not only for our appetites but also because most of us aren’t eating enough vegetables. The Centers for Disease Control reports that 90% of Americans aren’t eating the daily recommended servings of fruits and vegetables. Healthier, tastier vegetables can help us reach those goals.

What are genetically engineered foods? Are they safe to eat?

The new brussels sprouts varieties were developed through conventional plant breeding. In the near future, we can expect to see more gene-edited foods, including foods developed through traditional breeding and through bioengineering.

Throughout history, farmers have bred plants for the best characteristics, like disease resistance and drought tolerance. The lengthy process of observing, selecting and breeding could take years or even decades.

Today, scientists can use gene editing to make small, precise changes to improve plants and provide solutions to a variety of challenges. These changes often mirror what could occur in nature or through traditional genetic selection.

In the field of medicine, scientists are researching how gene editing can treat diseases such as cancer, leukemia, sickle cell anemia and a wide range of genetic disorders.

In agriculture, gene editing can help farmers keep pace with the growing demand for more and better food, while using less water, land and nutrients.

New gene-edited foods: What’s next?

In the future, gene editing will be an important tool to help make food healthier – by adding more nutrients, removing allergens, and reducing saturated and trans fat.

In 2023, the North Carolina-based company Pairwise debuted Conscious Greens, the first bioengineered food introduced in the U.S. developed by CRISPR gene-editing technology.

These greens have a less-bitter taste, double the nutritional value of Romaine lettuce and a three-day longer shelf-life.

Longer shelf-life means less food waste – a critical issue since food waste in landfills is a major contributor to greenhouse gas emissions, according to the Environmental Protection Agency.

Pairwise is also exploring how to develop seedless blackberries and pitless cherries using CRISPR technology.

In addition, genetic editing technology could give us tastier, more nutritious and more resilient sweet corn.

Researchers at Iowa State University are part of a federal study to improve the taste, texture and genetic diversity of sweet corn, making it more resistant to drought, disease and pests.

Supporting nutrition and sustainability

Farmers are committed to providing safe, nutritious food while caring for the environment.

As a mom and wellness-minded shopper, I support any effort to take the yuck out of brussels sprouts and to make healthier, tastier foods more available.

After all, I want to feel confident that I’m providing my family with foods that benefit our health and protect the environment for future generations.

To learn more about how farmers are stepping up to the challenge of providing safe, nutritious food while caring for their farm animals and the environment, visit ConservationCountsIowa.com.