Wheat trait improvements: Arcadia Biosciences granted patent for reduced gluten grains

24 Sep 2019 --- The US Patent and Trademark Office has awarded Arcadia Biosciences a patent for reduced gluten grains, the 17th patent in Arcadia’s GoodWheat portfolio of non-genetically modified (non-GM) wheat varieties. The product – containing 75 percent less allergenic gluten content than traditional wheat – joins the existing portfolio, including high-fiber resistant starch and extended shelf-life (ESL) offerings. The company plans to offer a retail version to consumers later this year, in what will be the company’s first-ever direct-to-consumer product offering.

“Our dedicated investments and proprietary scientific research into wheat are finally coming to fruition through commercialization of our high fiber, ESL and reduced gluten wheat flour ingredients. Our newest offering caters to a growing number of consumers looking to reduce their gluten intake, either as a result of a wheat sensitivity or simply because they feel or perform better when following a diet with lower levels of gluten,” Sarah Reiter, Chief Commercial Officer at Arcadia says.

Arcadia’s reduced gluten wheat delivers improved protein quality and increased levels of essential amino acids such as lysine and histidine. Despite the reduced amount of gluten content, it offers the same baking quality, taste and texture as traditional wheat.

Consumers are increasingly aware of their gluten intake, or are avoiding it all together. Innova Market Insights data states that there was a 15 percent increase in global food and beverage launches with a gluten-free positioning (CAGR, 2014-2018). 

Developing ESL is a space Arcadia has previously tapped into. Last year, the company collaborated with Shriram Bioseed to develop ESL tomatoes. Bioseed field tested Arcadia’s ESL technology in multiple tomato hybrid backgrounds in multiple locations and seasons. They observed significant and consistent improvements in field yield and fruit quality, such as firmness, shelf-life and color development. 

Edited by Anni Schleicher