Arcadia Biosciences launches wheat with 60% reduced gluten

According to the Californian agricultural food ingredient company, it has developed a non-transgenic (non-GM) wheat that contains a 75% reduced allergenic gluten content and a 60% reduced overall gluten content, however, the levels of glutens needed for bread making have not changed.

The RG wheat – which is patent pending – was developed through research funded in part by a grant from the US National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).

It is the second addition to Arcadia’s GoodWheat portfolio.

The company has also developed High Fiber Resistant Starch (RS) wheat that contain up to 94% amylose, the highest levels available.

Arcadia is already working with a number of CPG companies on new formulations of existing products using both refined and wholewheat RS flour.

Expanding gluten-free choice

The introduction of these new lines is central to the company’s focus on developing non-GM ingredients from naturally-enhanced grains.

The company developed the RG wheat to capitalize on the continued demand for gluten-free foods.

Despite coeliac disease only affecting 1% of the population, the gluten-free food market is estimated to grow to $7.59bn by 2020 in the US.

“A growing number of consumers are making a conscious effort to reduce gluten in their diets, so we developed Reduced Gluten GoodWheat to give those consumers more choices,”​ said Raj Ketkar, president and CEO of Arcadia Biosciences.

“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.”​

The company is hoping to have RG bread flour available for commercial testing by the end of the year.

Arcadia expects to have its first RG branded bread wheat flour available to test milling and baking ability in late 2018, with commercial activities planned approximately 12 months later.

Development work is also ongoing on reducing allergenic gluten levels in pasta wheat.