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
Global soybean competition is moving deeper into crush capacity, logistics, and value-added product control.
Jonathan Braley joins us to discuss rising cybersecurity threats in agriculture, the risks of ransomware attacks, and how Food and Ag-ISAC’s new guide can help businesses better protect themselves.
Turner built one of the nation’s largest private land holdings while becoming a major force in bison ranching and conservation.
Researchers say stronger rootstocks are helping growers fight citrus greening.
Industry leaders say overseas markets remain critical as USDA pushes for broader export opportunities.
The Overstreet family’s cattle operation combines conservation practices with decades of resilience.
