Plant breeding for quality traits

In plant breeding, the focus on quality traits is shifting from yield alone toward a better balance between quantity and quality. Together with partners, WUR is working to restore lost flavor and nutritional value in modern varieties. We are also developing crops that remain tasty and nutritious even under stressful conditions such as heat or drought. Quality breeding additionally contributes to reducing food waste, for instance through vegetables with longer shelf life achieved by optimizing the interaction between genetics and post-harvest factors. New opportunities are emerging for niche markets, including biofortification and special flavor profiles aligned with consumer trends and recognizable fruit shapes and colors.

Wageningen University & Research is a leader in flavor research for vegetables and fruit. A well-known achievement is the Tomato Flavor Model, which allows companies to predict early on which varieties are most promising. Genes have also been identified that result in tomatoes and peppers with higher antioxidant levels, and through CRISPR, bitter compounds have been reduced in chicory and endive. WUR also contributes to strawberries and apples with improved flavor and shelf life. These examples illustrate how innovative plant breeding technologies lead to tangible improvements in the marketplace.

To enhance the nutritional value and shelf life of crops, WUR employs the latest technologies. Using pan-genomes, we identify rare genes that determine key quality traits. At the Netherlands Plant Eco-phenotyping Centre (NPEC), thousands of plants are automatically analyzed using sensors and AI. Our professional panels in Bleiswijk conduct extensive sensory research every year on flavor and texture. CRISPR-Cas technology enables rapid and targeted modification of specific traits. In this way, we support companies in breeding for food quality, grounded in strong scientific expertise.

Innovation only succeeds when it connects with practice. That’s why WUR collaborates intensively with seed companies, growers, food processors, and policymakers. In joint projects, we focus on concrete goals, such as increasing vitamin content in vegetables or improving the baking quality of wheat. Consumer panels provide valuable insights into preferences and market potential. This broad collaboration strengthens Wageningen’s expertise in plant breeding and ensures that new varieties reach the market faster — with better flavor, improved nutritional value, and longer shelf life.