The GoodWheat Reduced Gluten Wheat Flour is Easy to Incorporate
Michael Hemsworth — December 26, 2019 — Marketing
References: arcadiabio & foodbev
The GoodWheat Reduced Gluten Wheat Flour is a new product developed by US-based agriculture biotechnology company Arcadia Biosciences as a product for those who have sensitive stomachs. The flour is milled from several non-GMO wheat varieties that are grown in the western US and contains 65% less allergenic gluten compared to traditional products on the market. The flour contains 10 grams of fiber and will come as welcome news to those who experience digestive sensitivity to gluten.
Speaking on the product, Chief Commercial Officer of Arcadia Sarah Reiter 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 favorite 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.”
Speaking on the product, Chief Commercial Officer of Arcadia Sarah Reiter 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 favorite 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.”
Trend Themes
1. Gluten-free Alternatives - Creating products that offer gluten-free alternatives can disrupt the market and cater to the growing demand for gluten-reduced options.
2. Digestive Sensitivity Solutions - Developing products specifically targeted towards those with digestive sensitivities can tap into a niche market and provide innovative solutions.
3. Improved Gluten Reduction Techniques - Researching and implementing improved techniques for reducing gluten content in products can lead to disruptive innovations in the food industry.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the demand for gluten-reduced products by developing and marketing innovative alternatives.
2. Agriculture and Biotechnology - The agriculture and biotechnology industry can explore the development of non-GMO wheat varieties with reduced gluten content to cater to consumers' dietary needs.
3. Health and Wellness - The health and wellness industry can leverage gluten-reduced flour products to provide healthier options for consumers with gluten sensitivities or preferences.
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