Arcadia Biosciences expanded its GoodWheat portfolio to include a reduced-gluten (RG) wheat line. The company hopes to have its first RG bread wheat flour available for commercial testing by the end of the year. RG wheat was developed through research partly funded by a grant from the U.S.’s National Institute of Diabetes and Digestive and Kidney Diseases.

“A growing number of consumers are making a conscious effort to reduce gluten in their diets, even if they haven’t been diagnosed with celiac disease, so we developed Reduced Gluten GoodWheat to give those consumers more choices to enjoy the healthy wheat-based foods they love,” said Raj Ketkar, president and chief executive officer 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 U.S. gluten-free food market is projected to grow to $7.59 billion by 2020, despite that only about 1% of the population has celiac disease. Arcadia’s RG wheat aims to fill that gap by providing lower gluten baked goods. The product is patent-pending, identity-preserved specialty wheat in which glutens have been reduced by 75% and its overall gluten content by 60%.

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