Arcadia Biosciences and Ardent Mills Announce Collaboration
Arcadia Biosciences and Ardent Mills today announced a collaboration to develop and commercialize innovative wheat varieties. The first project focuses on extending the shelf life and improving the flavor of whole wheat products.
“For several years, we have been investing in this strategy. We see this trait as a big and important step forward that will benefit bakers, food manufacturers, the food service industry, and ultimately consumers,” states Ardent Mills CEO Dan Dye.
Using patented Arcadia trait technology, the storage life of whole wheat flour can be extended by slowing the enzymatic processes that reduce shelf life. Because milled flour from wheat carrying Arcadia’s trait technology oxidizes more slowly, it also minimizes the bitterness associated with most whole wheat products. This trait is expected to help improve the taste of whole wheat products and help reduce waste.
The Extended Shelf Life wheat trait was developed using Arcadia’s proprietary non-GM wheat genetic diversity library, an extensive and exclusive resource of trait lines with high-density variations in genetic composition and gene function. Because it is non-GM, the trait has wide application potential across both conventional and organic farming practices. The company recently received a U.S. patent for the technology, the latest in Arcadia’s portfolio of wheat trait improvements.
“This new trait was developed through traditional breeding. While innovative thinking has brought it this far, further collaboration will continue between Ardent Mills, Arcadia and university partners to bring this trait to commercial reality,” says Shrene White, general manager, The Annex by Ardent Mills.
“As the leading flour supplier and grain innovator in North America, Ardent Mills is the ideal partner to bring this technology to the market,” says Raj Ketkar, president and CEO of Arcadia. “Wheat is an important source of fiber, protein, nutrients and minerals for consumers throughout the world, and these creative approaches to improving the functional properties of wheat can have a significant impact on the future of whole grain consumption.”