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
Texas continues to play a critical role in the U.S. beef supply chain, with both cow-calf operations and feedlots contributing significantly to national production.
Labor supply may shift, but uncertainty remains for producers.
Spring Fieldwork Expands While Weather Challenges Persist Nationwide
U.S. Secretary of Agriculture Brooke Rollins announced the availability of over $275 million in grant funding in FY2026 for the specialty crop industry in the United States through three USDA programs.
Natalie Roy from AgriSafe Network talks about women’s role in agriculture and the increasing need to address their unique health and safety needs as they form a larger part of the workforce.
In honor of Oral Cancer Awareness Month, Dr. Jeffrey Gold shares how disparities in dental care impact rural Americans and why early detection is important.
