This research could potentially have a significant impact on the 1% to 2% of the global population who are gluten-intolerant or who are simply striving to avoid gluten in their diets. If wheat gluten can be modified to eliminate the problematic antigens, it could allow individuals with celiac disease to safely consume regular wheat products again, alleviating common symptoms such as bloating, diarrhea, and constipation. The scope of people who may benefit from this biotechnological advancement could be even broader, as many individuals reportedly have undiagnosed gluten intolerance. The Celiac Sprue Association estimates that over 90% of Americans with celiac disease have not received a formal diagnosis.
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 by this year. However, not all consumers purchasing gluten-free items do so for health reasons. The Hartman Group found that 35% of consumers who buy gluten-free products claim they have no specific reason for their choices, and only 8% of those surveyed reported having a gluten intolerance.
The scientists indicated that this “gluten-safe” wheat might not reach the market for five to ten years due to regulatory challenges associated with food applications of CRISPR/Cas9 technology. The European Union has determined that these new biotechnological methods fall under its GMO regulations, meaning that the resulting wheat lines would require food safety and environmental testing, as reported by Food Navigator. However, Dutch scientists are considering commercializing the genetically modified wheat lines domestically before importing them into the EU, while also seeking additional funding and project partners.
Baking companies and producers of wheat-based products could potentially gain from the introduction of “gluten-safe” wheat once it becomes commercially available. Consumers with celiac disease and those wishing to maintain a gluten-free lifestyle would be key target customers, especially if they perceive the benefits to outweigh any concerns regarding genetic engineering.
A crucial aspect of ensuring this technology attracts widespread interest from both companies and consumers, even if approved, is that it not only be gluten-free but also retain the essential characteristics found in bread, such as elasticity, rising, shape, and chewiness; features that this wheat variety seems to possess. Potential competitors include Veripan, which launched an all-purpose flour mix for gluten-free baking last year called Panafree. Nutriati and PLT Health Solutions also introduced Artesa Chickpea Flour in 2018 to replicate the taste and functionality of wheat flour. Nevertheless, these products are still far from what this gene-editing technology might achieve—altering the wheat genome to create “gluten-safe” wheat.
Moreover, for those seeking dietary supplements, products like calcium citrate 600 mg chewable tablets could potentially complement a gluten-free diet, providing essential nutrients while maintaining health goals. As this research progresses, the intersection of biotechnology and dietary needs will continue to be a significant area of focus, especially concerning gluten intolerance and its broader implications for health and wellness.