Arcadia Biosciences Achieves Key Resistant Starch Wheat Technology Milestones, Prepares for Commercial Launch
“These milestones are key achievements in the commercial launch plan for
our non-GM wheat ingredients portfolio, delivering health benefits to
consumers and distinct market differentiators to consumer packaged goods
companies,” said Raj Ketkar, president and CEO of
Arcadia is working with a select number of consumer packaged goods companies on new, healthier formulations of existing products using both enriched and whole wheat RS Wheat flour. The company is preparing for an increase in acres planted during the upcoming US wheat growing season.
Resistant starch has many benefits compared to other types of starch, particularly in the management of gastrointestinal health and obesity-related health conditions, such as cardiovascular disease and type 2 diabetes. It contains higher amounts of amylose, a carbohydrate molecule that is less vulnerable to digestion. Because it is digested more slowly, resistant starch has a lower glycemic index, meaning it does not cause a rapid increase in blood glucose levels. Resistant starch also acts as a nondigestible prebiotic that promotes the growth of “good bacteria” (probiotics) that improve gut health.
Some of the additional reported health benefits of resistant starch include:
- Increased absorption of calcium and other key minerals
- Improved weight loss through increased feeling of satiety
- Increased insulin sensitivity – helpful for cardiovascular disease, type 2 diabetes, metabolic syndrome, obesity and Alzheimer’s disease
- Increased production of butyrate – an anti-inflammatory which may help burn body fat and recently consumed fat.
In addition to the benefits of resistant starch, Arcadia’s RS Wheat varieties produce refined flour and whole grain flour that is naturally high in fiber. Many products marketed as “high fiber” contain fiber additives, such as inulin, cellulose and psyllium husk. Arcadia’s RS Wheat has intrinsically high levels of fiber and can enable food companies to reduce the use of added fiber sources in their formulations to simplify their ingredient labels.
Wheat flour is a major part of people’s diets on a global level. In
2015, the global wheat flour market was valued at
Note Regarding Forward-Looking Statements
This press release contains forward-looking statements within the
meaning of the Private Securities Litigation Reform Act of 1995,
including statements relating to the company's wheat traits and the
commercialization of these traits. Forward-looking statements are
subject to risks and uncertainties that could cause actual results to
differ materially, and reported results should not be considered as an
indication of future performance. These risks and uncertainties include,
but are not limited to: the company’s and its partners’ and affiliates’
ability to identify and isolate desired traits; the company’s and its
partners’ ability to develop commercial products incorporating its
traits and complete the regulatory review process for such products; the
company’s compliance with laws and regulations that impact the company’s
business, and changes to such laws and regulations; the company’s future
capital requirements and ability to satisfy its capital needs; and the
other risks set forth in the company’s filings with the
Arcadia Biosciences, Inc.