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Breeding Wheat That’s Easier to Eat

In recent years, more and more consumers are searching out alternatives to traditional wheat-based products due to digestibility issues, such as non-celiac gluten sensitivity and irritable bowel syndrome. In response, the Minnesota Wheat Research and Promotion Council (MWRPC), in partnership with the University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences (CFANS) and its Regional Sustainable Development Partnership, the Agricultural Utilization Research Institute (AURI), and Back When Foods, Inc., recently completed an initial study of options to reduce wheat digestibility concerns. This research has the potential to catalyze the creation of new products and processes that will positively impact the entire wheat industry value chain.

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