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Climate change affects the quality of one of the world's most important staple foods - Phys.org

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Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich. According to the study, the adaptation of crops to climate change should in the future focus not only on high yields but also on quality characteristics such as protein composition. The research is published in the journal Food Chemistry.

As a result of climate change, the global CO₂ concentration in the atmosphere has risen from around 340 ppm in 1980 to about 425 ppm in 2024. Depending on future socioeconomic developments, it could rise to around 600 ppm by 2050. Wheat, one of the world's most important staple foods, will also grow under significantly higher CO₂ concentrations in the future.

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