US companies Arcadia Biosciences and Ardent Mills have joined forces to develop and commercialise innovative wheat varieties.
The first project focuses on extending the shelf life and improving the flavour of whole wheat products.
Both firms said that using patented Arcadia trait technology, the storage life of whole wheat flour can be extended by slowing the enzymatic processes that reduce shelf life. Because milled flour from wheat carrying Arcadia’s trait technology oxidizes more slowly, it also said to minimise the bitterness associated with most whole wheat products. This trait is expected to help improve the taste of whole wheat products and help reduce waste.
The extended shelf life wheat trait was developed using Arcadia’s proprietary non-GM wheat genetic diversity library, a resource of trait lines with high-density variations in genetic composition and gene function.
Arcadia said that because it is non-GM, the trait has “wide application potential across both conventional and organic farming practices”.
Ardent Mills CEO Dan Dye said: “For several years, we have been investing in this strategy. We see this trait as a big and important step forward that will benefit bakers, food manufacturers, the food service industry, and ultimately consumers.”
Arcadia CEO Raj Ketkar said: “As the leading flour supplier and grain innovator in North America, Ardent Mills is the ideal partner to bring this technology to the market.
“Wheat is an important source of fibre, protein, nutrients and minerals for consumers throughout the world, and these creative approaches to improving the functional properties of wheat can have a significant impact on the future of whole grain consumption.”
Shrene White, general manager of The Annex by Ardent Mills, added: “This new trait was developed through traditional breeding. While innovative thinking has brought it this far, further collaboration will continue between Ardent Mills, Arcadia and university partners to bring this trait to commercial reality.”
© FoodBev Media Ltd 2019
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