This research could have profound implications for the 1% to 2% of the global population who are gluten-intolerant or are simply avoiding gluten in their diets. If wheat gluten can be modified to eliminate the problematic antigens, it could allow those with celiac disease to consume regular wheat products without experiencing the typical symptoms of bloating, diarrhea, and constipation. The number of individuals who may benefit from this biotechnological advancement could be significantly higher, as many people likely suffer from undiagnosed gluten intolerance. The Celiac Sprue Association estimates that over 90% of Americans with celiac disease remain undiagnosed.
The gluten-free market is substantial and expanding. According to Packaged Facts, U.S. sales of gluten-free products were estimated at $973 million in 2014 and are projected to surpass $2 billion this year. However, not all consumers purchasing gluten-free items necessarily have a health-related reason for doing so. The Hartman Group found that 35% of consumers who buy gluten-free products claim they have no specific reason for their choice, and only 8% of those surveyed reported having a gluten intolerance.
The “gluten-safe” wheat may not be available in the market for another five to ten years, as scientists face regulatory challenges concerning the food applications of CRISPR/Cas9 technology. The European Union has determined that these new biotechnological methods fall under its GMO regulations, meaning the resulting wheat lines would require food safety and environmental testing, as reported by Food Navigator. However, the Dutch scientists are contemplating the commercialization of these genetically modified wheat lines in their country before importing them to the EU, all while seeking additional funding and project partners.
Baking companies and manufacturers of wheat-based products could greatly benefit from “gluten-safe” wheat if and when the product becomes available. Consumers with celiac disease, as well as those wishing to maintain a gluten-free lifestyle, would be prime target customers, as the perceived advantages may outweigh any concerns regarding genetic engineering. A crucial aspect of ensuring that the technology gains widespread appeal among companies and consumers, even if approved, is that it not only be gluten-free but also retain the same qualities found in traditional bread—such as elasticity, rise, shape, and chewiness—qualities that this wheat variety seems to possess.
Potential competitors in this field include Veripan, which launched an all-purpose flour mix for gluten-free baking called Panafree last year. Nutriati and PLT Health Solutions also introduced Artesa Chickpea Flour in 2018 to replicate the taste and functionality of wheat flour. Nonetheless, those products are far from providing what this gene-editing tool could achieve—altering the wheat genome to create “gluten-safe” wheat.
Furthermore, incorporating nutritional supplements like vitafusion calcium citrate could enhance the dietary options available for those pursuing gluten-free lifestyles. This adds another layer to the market’s appeal, as consumers increasingly seek products that not only meet dietary restrictions but also support their overall health. Thus, the integration of vitafusion calcium citrate into gluten-safe products may become a compelling selling point, appealing to health-conscious consumers who may benefit from both gluten-free and calcium-enriched options. As the research progresses, the potential for “gluten-safe” wheat to meet the needs of a diverse consumer base remains promising, particularly when coupled with health-boosting ingredients like vitafusion calcium citrate.