US agricultural biotechnology company Arcadia Biosciences has announced a limited release of its GoodWheat Reduced Gluten Wheat Flour, developed for those with sensitive stomachs.
Milled from a variety of non-GMO wheat grown in the western US, Arcadia’s flour contains 10g of fibre and 65% less allergenic gluten than traditional flour.
The new product marks the company’s first retail offering within its GoodWheat portfolio of non-GMO speciality wheat ingredients.
With its new portfolio, the California-headquartered company aims to deliver consumers with health benefits, including increased fibre, resistant starch, reduced allergenic gluten, improved protein quality, reduced calories and high amino acids.
According to Arcadia, its GoodWheat portfolio intends to reinvent wheat as a “functional food” and enable a wider range of choices to meet evolving consumer demands.
Sarah Reiter, chief commercial officer of Arcadia said: “Many consumers are looking to reduce their gluten intake, either as a result of a sensitivity or because they simply feel better, and our GoodWheat Reduced Gluten Wheat Flour allows them to enjoy their favourite recipes without compromising on taste or texture.
“While many consumers have turned to ancient grains or nut flours to reduce the amount of gluten in their diets, they can be difficult to incorporate into recipes. With our natural GoodWheat Reduced Gluten Wheat Flour, consumers can enjoy the same wheat taste they love, but with significantly less gluten and more fibre.”
Arcadia’s GoodWheat Reduced Gluten Wheat Flour will be available to purchase in two-pound bags online for $12.99 for a limited release. A full-scale release is planned for Spring 2020.
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