Kansas State University researchers have made a breakthrough in developing wheat-based foods with lower amounts of gluten.
It is a discovery that could lessen the adverse effects for those with Celiac or other autoimmune diseases. Scientists successfully used an editing technique to reduce the presence of two types of gluten coding genes that are known to be abundant where protein is formed.
Researchers say gluten will likely never be completely removed from wheat due to its necessity for bread-making, and more research is needed to make wheat safe for those with gluten intolerances.
Related Stories
A proposed battery storage facility in Wheatland, Wisconsin, is raising questions about farmland, local control, and the state approval process.
During Rural Road Safety Awareness Week, Nationwide Agribusiness urges drivers to slow down, avoid distractions, and watch for farm equipment as a new survey highlights the risks of rural roads.
ASA President Scott Metzger says soybean growers remain focused on trade, the Farm Bill, renewable fuels, and market stability as Congress weighs additional assistance for farmers and export opportunities.
Renewable Fuels Association CEO Geoff Cooper discusses record public support for year-round E15, congressional legislation, the Renewable Fuel Standard, 45Z guidance, and ethanol trade with Brazil.
CoBank economist Billy Roberts explains how higher grocery prices are changing consumer buying habits, driving demand for private-label products, discount retailers, and value-focused shopping.
Marshall Streeter discusses deworming, implants and grazing season management during Moly Manufacturing’s Beef and Greet.
