The resolution of a patent infringement dispute has eliminated a significant legal barrier for Arcadia’s high-fiber, resistant-starch wheat. Arcadia submitted patent applications for its wheat from 2011 to 2018, but Arista and Bay State contended that these applications were derived from research and methods disclosed in their own patents. This spring, the two companies filed a lawsuit against Arcadia, alleging patent infringement concerning a genetically modified wheat variety; however, these claims were voluntarily dismissed on August 22.
Matthew Plavan, Arcadia’s CFO, informed Mendel’s Pod that the company’s GoodWheat products are not genetically modified, as recognized by most regulatory agencies. He explained that the technology involved is known as “tilling,” a gene-editing process that does not classify as genetic modification and thus remains unregulated in many countries. Arcadia’s innovative wheat varieties are crafted to contain sufficient fiber, enabling the potential for health claims on the packaging of products made with it. The wheat consists of 94% amylose, a carbohydrate that resists digestion and acts as a prebiotic, slowly feeding the beneficial bacteria in the gut. In contrast, conventional wheat contains approximately 25-30% amylose.
These new wheat varieties are designed to meet consumer demand for natural, clean-label consumer packaged goods (CPG) that provide the health benefits of dietary fiber and resistant starch. Fiber is increasingly being incorporated into a variety of foods, including Activia yogurt and Fiber One ice cream, and is even appearing in beverages as health-conscious consumers seek nutritious add-ons. The addition of fiber is no longer exclusive to older consumers seeking digestive regularity; younger shoppers are also gravitating towards high-fiber products due to the associated health benefits.
Beyond the fiber advantages, research indicates that resistant starch may enhance digestive health, reduce the risk of bowel cancer, and help prevent type 2 diabetes. However, most consumers fail to meet the recommended minimum intake of 28 grams of fiber per day, with average consumption hovering around 15 grams. If this new high-fiber wheat proves to be economically viable and efficient, it could enhance the health appeal of various products and strengthen label claims.
Moreover, this ingredient could positively influence overall health. Wheat continues to be a staple grain in the U.S., contributing roughly a quarter of the daily caloric intake for the average person. According to the United Nations, bread wheat represents about 20% of global caloric consumption. Enhancements to the nutritional profile of grains like Arcadia’s could improve individual health, making it attractive to consumers and food manufacturers worldwide. Additionally, as consumers seek natural supplements for their well-being, products like nature’s way calcium citrate 500 mg can complement their diets, aligning with the growing trend toward healthier eating habits.