-- Branded Consumer Ingredients Offer Food Manufacturers Value Opportunities Through Healthy Wheat Grain and Flours --
Arcadia designed the brand to make an immediate connection with consumers that products made with GoodWheat™ meet their demands for healthier wheat options that taste great. The GoodWheat™ brand encompasses Arcadia’s current and future non-GM wheat portfolio of high fiber Resistant Starch (RS) and Reduced Gluten wheat varieties, as well as future wheat innovations. In addition to the recently announced technology milestones in its RS wheat program and its commercial launch, Arcadia has made significant progress in its Reduced Gluten wheat program and remains on track for its commercial launch.
“Our GoodWheat™ brand is directly aligned with our strategic direction to deliver differentiating value to food manufacturers and consumers who want healthier products that taste great,” said Raj Ketkar, Arcadia’s president and CEO. “The launch of the GoodWheat™ brand follows a decade of research in wheat quality traits and is the direct result of the product strategy implemented last year.”
The global wheat flour market was approximately
“The chance to make a positive healthy impact with an ingredient as ubiquitous as wheat doesn’t come around very often,” Miller said. “With GoodWheat™, Arcadia has an incredible opportunity to meet mainstream consumer demand and create measurable value for consumer food and beverage brands.”
Arcadia recently announced it has developed wheat varieties that contain up to 94 percent amylose, compared to 25 to 30 percent amylose in traditional wheat. Increased levels of amylose correspond to higher levels of resistant starch which has been proven to deliver significant health benefits. These same wheat varieties also deliver levels of total dietary fiber high enough to meet the US Food and Drug Administration’s threshold for a “Good Source” of fiber or “High in Fiber” designation on consumer packaging. Since Resistant Starch GoodWheat™ is naturally high in fiber, food companies can reduce the use of additional fiber sources in their formulations and simplify their ingredient labels. Arcadia is already working with a growing number of consumer packaged goods companies on new, healthier formulations of existing products using both refined and whole wheat Resistant Starch flour.
To meet demand for functional wheat ingredients, the company is also developing Reduced Gluten, and other soon-to-be announced improved wheat varieties that would be sold under the GoodWheat™ brand.
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, the
announcement of improved wheat varieties, the value of our products, the
ability of consumers and commercial partners to favorably differentiate
our wheat traits from other available products, the impact of using our
wheat traits on food formulations, 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 demand for the company’s product’s, both
from commercial partners and consumers; 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.
Jeff Bergau, +1-312-217-0419
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