Researchers at Washington State University have created a new, genetically distinct variety of wheat that’s safer for people with celiac disease, opening the door for new treatments and healing potential for the staple grain. Body’s adverse reaction to protein For more than 2 million U.S. people who suffer from celiac disease, traditional staples like wheat bread and pasta are off… Read more »
Research in the Netherlands and at the National Institute of Agricultural Botany (NIAB) in the UK has found that gene-editing technology CRISPR-Cas9 can be used to remove epitopes from gliadin protein in gluten. Gluten, which is found in wheat grains, contains a mixture of glutenin and gliadin proteins. A majority of gliadins and a number of glutenins contain certain immunogenic… Read more »
On 30th anniversary of the Commission on Genetic Resources for Food and Agriculture, FAO underlines the urgency of safeguarding key genes that will help weather the shocks of climate change
Last summer’s drought in Russia pushed wheat prices to their highest levels in years, and the fallout is a reminder of how much humanity depends on the rain. Now, scientists are searching for novel approaches to make wheat less vulnerable to drought.