Study finds higher CO2 alters wheat protein composition and quality

Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich found that higher atmospheric carbon dioxide levels significantly change the protein composition of wheat. The study, which tested ten winter wheat varieties, found that increased CO2 concentrations alter proteins such as amylase/trypsin-inhibitors and gluten proteins. This change impacts both the baking quality and the tolerability of wheat products.

The findings suggest that as global CO2 levels rise—from 340 parts per million in 1980 to projected 600 parts per million by 2050—the quality of staple crops like wheat may change. This indicates that future crop adaptation strategies must consider protein composition alongside yield.