Long-term global warming could cause loaves of bread to shrink in size due a reduction in the amount of protein in grains, Australian scientists have found. Dr Glenn Fitzgerald, a senior researcher for the state government of Victoria who led the study, said the amount of protein in the grain is set to reduce by 2 to 14 per cent if carbon dioxide levels increase as anticipated.
Asked about the taste of the 2050 loaves, he said: “We haven’t actually eaten them. We baked the loaves of bread for scientific processes,” he said. “They get dried out. I don’t know what it tastes like.”
The Telegraph (UK) 23 Jun 2013