Arcadia Bio launches flour for gluten-sensitive stomach

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GoodWheat Reduced Gluten Wheat Flour delivers all the taste and performance of traditional flour with 65 percent less allergenic gluten

US based Arcadia Biosciences, a leader in science-based approaches to enhancing the quality and nutritional value of crops and food ingredients, has announced a limited release of its GoodWheat™ Reduced Gluten Wheat Flour. Developed for those with sensitive stomachs, the flour contains 65 percent less allergenic gluten than traditional flour and is higher in fiber. It marks the first retail offering within the company’s GoodWheat portfolio of non-genetically modified (non-GM) specialty wheat ingredients.

“We’re excited to offer consumers our newest innovation in wheat: GoodWheat Reduced Gluten Wheat Flour,” said Sarah Reiter, chief commercial officer at Arcadia. “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 favorite recipes without compromising on taste or texture.” 

About one percent of the population suffers from celiac disease, which necessitates a gluten-free diet. However, according to research by The Connell Group conducted on behalf of Arcadia, 26 percent of American consumers consider themselves gluten reducers – they do not have gluten-related medical conditions but report feeling better by consuming less gluten. 

“Wheat is an important part of our diets, and it’s one of our favorite ingredients,” added Reiter. “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 fiber.”

Arcadia’s non-GM GoodWheat Reduced Gluten Wheat is grown in the western U.S. by some of the country’s leading wheat growers. It is then milled in small batches by California-based specialty millers focused on delivering high-quality wheat products to bakers, restaurants and consumers.

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