High Fiber Wheat
Fiber is the indigestible portion of food that is essential for healthy digestion. Research has shown that fiber may play a large role in maintaining bowel health, lowering cholesterol, stabilizing blood glucose levels and controlling weight gain. A high fiber diet has the potential to lower the rate of glucose entry into circulation, thus decreasing the risk of food-related chronic diseases, such as coronary artery disease and diabetes. The average American adult consumes approximately 15-18 grams of fiber daily, only half of the amount recommended by the U.S. Department of Health’s dietary guidelines based on the average caloric intake. In recent years, the awareness of the health benefits of high fiber diets has increased. This has translated to a strong growth in demand for high fiber food products, with approximately 35% of grocery shoppers now seeking high fiber foods.
We are developing our High Fiber Wheat product candidate that could be used to produce white flour with up to three times more dietary fiber than standard white flour while maintaining the same flavor and convenience of use. By altering the proportion of certain slower digested carbohydrates in the wheat grain, we have developed a product candidate that we believe will exhibit increased dietary fiber. This would allow consumers to reach their daily value of fiber without changing their existing food preferences.
We believe our High Fiber Wheat flour will able to be incorporated into many food products—from pasta to bread. Whereas a single serving of whole wheat flour can provide 49% of an individual’s daily fiber needs, a single serving of our High Fiber Wheat flour may provide up to 100% of the recommended daily requirement thereby allowing food manufacturers to make high fiber products sought after by many consumers.
This product candidate is currently in Phase II of our development process and is expected to launch as early as 2022. In March 2018 we received confirmation from USDA that our High Fiber Wheat is deemed non-regulated pursuant to APHIS’s regulatory procedures. In October 2018 we successfully harvested High Fiber Wheat in field trials. In the next year, we intend to further confirm the product concept in field conditions and to complete food application studies.
In addition to our High Fiber Wheat product candidate, we are also developing other consumer traits in our wheat pipeline.