GoodWheat™

Making wheat cool again.

Americans get an average of one-quarter or 500 calories per day from wheat, and according to the United Nations, bread wheat accounts for 20 percent of the human diet globally. Yes, we love wheat.

That’s why we developed our GoodWheat portfolio of branded wheat flour ingredients – ingredients that offer healthier enriched and whole grain wheat options while providing the same baking quality, taste, and texture as traditional wheat.

Naturally produced, GoodWheat ingredients can simplify ingredient formulations and ultimately, satisfy the increasing consumer demand for clean labeling. We are advancing exciting near-term opportunities with partners who share our passion for helping to lead the future of healthy foods.

Arcadia’s high-fiber Resistant Starch GoodWheat is available now at formulation scale, and our Reduced Gluten GoodWheat is on track for an upcoming commercial launch. We’re also working on other naturally-produced, proprietary wheat varieties that deliver health benefits for consumers and brand-differentiating attributes for consumer packaged goods companies.

Interested in trying GoodWheat in your new formulation? We’d love to work with you. Contact us for more information.

Healthier Wheat Options For Your Brand.

Your brand. Differentiated.

GoodWheat was developed to add value to the entire wheat supply chain, from seed to table, by offering consumers a wider range of choices in the wheat foods they love. If you’re a food formulator or brand manager looking for distinct, sustainable market advantage, we’d love to talk. From food formulation assistance to brand support, we’re here to help ensure your success.

Delivering Variety and Taste For The Foods We Love.

High-Fiber Resistant Starch GoodWheat.

Resistant Starch is getting some serious attention these days. Numerous studies have shown impressive health benefits when people consume 20 grams of resistant starch per day. The challenge is that common sources like cooked and cooled potatoes and rice aren’t necessarily palette-pleasers, and most western diets usually only include about five grams per day.

Enter naturally produced Resistant Starch (RS) GoodWheat, which can deliver 3 times the resistant starch as traditional wheat. At the same time, RS GoodWheat ingredients contain enough dietary fiber to meet US Food and Drug Administration thresholds for a “Good Source” of fiber or “High in Fiber” designation on packaging. Because of its high fiber content, CPG companies can reduce the need to add other sources of fiber in their formulation and simplify their ingredient labels.

A Powerful Prebiotic for Healthy Energy.

What is Resistant Starch?

Resistant starch resists digestion in the small intestine and, in many ways behaves like fiber in the body. As resistant starch passes through the small intestine largely intact and without producing glucose, it enters the large intestine, ferments, and feeds healthy bacteria. Here it produces short-chain fatty acids like butyrate, acetate, and propionate, making it a powerful prebiotic.

The most common sources of resistant starch include raw potato starch powder, cooked and cooled rice, potatoes, and un-ripened green bananas.

In wheat, resistant starch levels are directly related to the polysaccharide amylose. Arcadia's Resistant Starch GoodWheat varieties contain up to 94 percent amylose, the highest available in the industry, which creates corresponding high levels of resistant starch. By comparison, typical commercial wheat varieties contain between 25-30 percent amylose.

Healthy Benefits Backed By Research.

Resistant Starch. Not All Starches Are Equal.

Numerous studies indicate that resistant starch promotes good health, particularly in the management of gastrointestinal health and obesity-related health conditions such as type 2 diabetes and cardiovascular disease. Because it’s digested slowly resistant starch has a lower glycemic index than traditional wheat, meaning it doesn’t cause a rapid increase in blood glucose levels. Some of the studied health benefits include: