DAVIS, CALIFORNIA, U.S. — Arcadia Biosciences, Inc. has received a patent for reduced-gluten grains from the U.S. Patent and Trademark Office, the Davis-based company said Sept. 23. The wheat contains 75% less gluten content than traditional wheat and delivers improved protein quality and increased levels of essential amino acids such as lysine and histidine, according to the company.
Foods made with the reduced-gluten wheat flour offer the same baking quality, taste and texture as foods made with traditional wheat flour, according to the company.
“This is really an exciting time for Arcadia's GoodWheat portfolio," said Sarah Reiter, chief commercial officer at Arcadia. “Our dedicated investments and proprietary scientific research into wheat are finally coming to fruition through commercialization of our high-fiber, extended-shelf-life and reduced-gluten wheat flour ingredients. Our newest offering caters to a growing number of consumers looking to reduce their gluten intake, either as a result of a wheat sensitivity or simply because they feel or perform better when following a diet with lower levels of gluten.”
The new patent marks the 17th one in Arcadia’s GoodWheat portfolio of wheat varieties, which also include high-fiber resistant starch and extended shelf life. Arcadia later this year plans to introduce GoodWheat as retail flour with reduced allergenicity and improved protein quality.