US scientists have been examining newly-developed varieties of
low-phytate, high-phosphorus wheat in order to assess its impact on
baking quality, nutritional content and suitability for industrial
US scientists have identified a gene from wild wheat that could
increase protein and micronutrient content of its cultivated cousin
by 10 to 15 per cent, and could soon be used in food products with
enhanced nutritional value.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
GTC Nutrition, a business unit of the corn-based sweetners and
starches company Corn Products International, is raising its focus
on the dietary supplements market with a new appointment to head up
this side of its business.