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
The trip gave researchers a firsthand look at Brazil’s massive sugarcane industry and production practices.
The family operation offers farm-raised meats, fresh produce, and an on-site market for visitors.
AEM’s Kip Eideberg joins us to discuss tariff policy changes, their potential impact on agricultural equipment costs, and the outlook for the farm machinery sector.
Texas A&M economist David Anderson says sharp declines in lamb and mutton production are helping support higher prices.
USDA Undersecretary for Trade Luke Lindberg says expanding export demand is creating new opportunities for U.S. ethanol producers.
More than 500 U.S. counties currently face shortages of large animal veterinarians, according to USDA.
