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
Workshops give international bakers hands-on training with U.S. wheat products
Groundbreaking Marks Next Major Milestone in Strengthening U.S. New World Screwworm Preparedness
The 91st anniversary of Black Sunday highlights how the Dust Bowl disaster led to modern soil conservation programs still shaping U.S. agriculture today.
As budget hearings continue on Capitol Hill, policymakers focus on long-term solutions to stabilize the fertilizer market to support U.S. farmers.
Strong ethanol output supports corn demand despite export weakness.
