Arcadia Biosciences Researches Reduced Gluten Wheat Flour

Arcadia Biosciences, Inc. an agricultural food ingredient company, has announced plans to add its new reduced gluten (RG) wheat lines to its GoodWheat™ portfolio of branded ingredients.

The company expects to have its first RG wheat flour for bread available for commercial testing by the end of the year. The new wheat variety demonstrates significant reductions in allergenic gluten while maintaining gluten important for baking, the company announces.

Arcadia’s reduced gluten wheat, developed through research funded in part by a grant from the U.S. National Institute of Health’s Diabetes and Digestive and Kidney Disorders Institute, is the second product to be added to Arcadia’s recently announced GoodWheat™ branded ingredients platform, along with its high fiber Resistant Starch (RS) wheat lines.

Arcadia’s RG product is a non-GM, patent-pending, identity preserved specialty wheat in which allergenic glutens have been reduced by 75% and overall gluten content has been reduced by 60%. At the same time, the levels of glutens important for bread-making are not changed.

Raj Ketkar, president and CEO of Arcadia Biosciences, says: “These proprietary wheat varieties, developed using advanced screening and plant breeding techniques, also give food processors an opportunity to differentiate their brands and create unique brand extensions.”

Arcadia expects to have its first RG GoodWheat™ branded bread wheat flour available to test milling and baking ability in late 2018, with a projected launch for pre-commercial activities approximately 12 months later. Development work is also ongoing as Arcadia conducts studies into reducing allergenic gluten levels in pasta wheat.

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