That’s why we developed our portfolio of non-GMO specialty wheat traits – to offer healthier, nutrient-rich wheat options while providing the same baking quality, taste, and texture as traditional wheat.
Our wheat traits 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.
Food favorites like pasta, bread, pizza and pastries are comforting and hard to resist, but for some people, enjoying these gluten-rich foods can lead to stomach discomfort or other health problems that can interfere with a healthy lifestyle. And while there are many gluten-free alternatives like ancient grains or nut flours, they just don’t deliver the same great taste and texture as wheat.
Our non-GMO Reduced Gluten High Fiber Wheat was developed for those with sensitive stomachs who don’t have gluten or wheat allergies, but who want to reduce the amount of gluten and increase fiber in their diets. Arcadia’s Reduced Gluten High Fiber Wheat has all the taste and performance of standard wheat, cultivated to be nutrient dense with less gluten, increased fiber, and fewer calories.
A fiber-rich diet is associated with better gastrointestinal health and a reduced risk of heart attacks, strokes, obesity, type 2 diabetes, even some cancers. Unfortunately, most whole wheat flours have a very short shelf life before they develop bitter, off flavors, discouraging food companies from using whole wheat in their recipe formulations.
Arcadia has a cultivated a non-GMO wheat variety that extends the shelf life of milled whole wheat flour from today’s standard of 3 months up to 24 months. We believe these improvements to the supply chain stability and taste of whole wheat will drive increased development and production of whole wheat food products, meeting consumer demands for healthier food options.