Baking & Snack - June 2018 - 130
ingredients & formulating
Reduced gluten wheat lines
Arcadia Biosciences expanded its GoodWheat portfolio to include a reduced-gluten (RG) wheat line. The company hopes to have its
first RG bread wheat flour available for commercial testing by the end of the year. RG wheat was developed through research partly
funded by a grant from the US's National Institute of Diabetes and Digestive and Kidney Diseases.
"A growing number of consumers are making a conscious effort to reduce gluten in their diets, even if they haven't been diagnosed
with celiac disease, so we developed Reduced Gluten GoodWheat to give those consumers more choices to enjoy the healthy wheatbased foods they love," said Raj Ketkar, president and CEO of Arcadia Biosciences. "These proprietary wheat varieties, developed using
advanced screening and plant breeding techniques, also give food processors an opportunity to differentiate their brands and create
unique brand extensions."
The US gluten-free food market is projected to grow to $7.59 billion by 2020, despite that only about 1% of the population has celiac
disease. Arcadia's RG wheat aims to fill that gap by providing lower gluten baked goods. The product is patent-pending, identity-preserved specialty wheat in which glutens have been reduced by 75% and its overall gluten content by 60%.
(430) 756-7077 * www.arcadiabio.com
Parker Products launched a line of baked inclusions for the bakery segment
as well as dairy, confection, beverage and quick-service restaurants. The line
includes items such as brownies, cookies, cakes and more for a variety of
applications. They all meet Kosher guidelines, and some varieties are all-natural,
vegan and non-GMO.
(817) 336-7441 * www.parkerproducts.com
Pathogen reduction for rice flour
Western Foods' proprietary pathogen reduction, now known as puro, has been
validated for gluten-free rice by a third-party. Puro is a fully validated 5-log
pathogen process that reduces the risks of harmful bacteria, pathogens, mold, E.
coli, yeast and microbes in raw flours produced from rice and ancient grains.
(530) 601-5991 * www.westernfoodsco.com
130 Baking & Snack June 2018 / www.bakingandsnack.com