Rising atmospheric CO2 is changing more than global temperatures. A new study in Food Chemistry found that wheat grown at 546 ppm CO2 had higher levels of amylase/trypsin inhibitors and lower gluten proteins, with effects on baking quality and potential health relevance. Researchers tested 10 winter wheat varieties and found the response varied by cultivar. The study points to an overlooked part of climate adaptation: not just keeping yields high, but keeping food quality stable as CO2 climbs toward 600 ppm by 2050. For farmers, millers, and breeders, the practical takeaway is to screen varieties for protein composition under elevated CO2, not just for yield and disease resistance.
