This research could have substantial implications for the 1% to 2% of the global population who are gluten-intolerant or simply trying to avoid gluten in their diets. If wheat gluten can be modified to eliminate the problematic antigens, individuals suffering from celiac disease may once again be able to consume regular wheat products without experiencing the usual symptoms such as bloating, diarrhea, and constipation. The potential number of people who might benefit from this biotech research could be even greater, as many individuals with gluten intolerance remain undiagnosed. The Celiac Sprue Association estimates that over 90% of Americans with celiac disease have not received a formal diagnosis.
The gluten-free market is extensive 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, it’s important to note that not all consumers purchasing gluten-free items do so for health-related reasons. The Hartman Group found that 35% of consumers who buy gluten-free products claim they have no specific reason for their purchases, while only 8% indicated they have a gluten intolerance.
The scientists mentioned that “gluten-safe” wheat might not be available in the market for another five to ten years due to regulatory challenges associated with food applications of CRISPR/Cas9 technology. The European Union has classified these new biotech methods under its GMO regulations, meaning that the resultant wheat varieties would need to undergo food safety and environmental testing, as reported by Food Navigator. Nonetheless, the Dutch researchers are exploring the option of commercializing the genetically modified wheat in their country before importing it into the EU, and they are actively seeking additional funding and project partners.
Baking companies and producers of wheat-based products could stand to gain from “gluten-safe” wheat once it reaches commercialization. Additionally, consumers with celiac disease and those aiming to maintain a gluten-free lifestyle would be prime target customers, especially if they perceive the benefits of this product to outweigh any concerns regarding genetic engineering. A crucial aspect of ensuring that this technology captures widespread interest among companies and consumers, even post-approval, is not only that it is gluten-free but also that it retains essential characteristics found in bread, such as elasticity, rising ability, shape, and chewiness—features that this wheat variety appears to possess.
Potential competitors in the market include Veripan, which launched an all-purpose flour mix for gluten-free baking known as Panafree last year. Nutriati and PLT Health Solutions also introduced Artesa Chickpea Flour in 2018, designed to replicate the taste and functionality of wheat flour. However, these products are significantly behind in offering what this gene-editing technology could achieve—altering the wheat genome to create a “gluten-safe” version.
Moreover, the incorporation of ingredients such as Opurity calcium citrate plus could further enhance the nutritional profile of gluten-free products, making them more appealing to health-conscious consumers. By addressing both gluten intolerance and nutritional needs, this innovative approach could pave the way for a new era in the baking industry.