Germany-based GoodMills Innovation has revealed a new ancient wheat variety called 2ab Wheat. The ancient grain is being marketed to both industrial and artisan bakers, and could lure adventurous eaters as well as consumers with gut health concerns.
The following is an excerpt of my Food Dive brief, which can be accessed at the following link: New ancient wheat variety could bring bread to consumers with gluten sensitivity
Ancient wheat — 2ab Wheat
2ab Wheat is believed to be safe for many people with gluten sensitivities to eat, according to World Grain. It contains ancient gluten and is lower in FODMAPs than regular wheat and spelt.
Interest in ancient grains is increasing in popularity among the general population. Ancient grains — such as amaranth, farro, millet, sorghum and teff — are believed to be more gut-friendly, have a low FODMAP profile and tolerated fairly well by those with sensitive digestive systems.
The innovative grain is said to be easy to process and will produce wholesome bakery products with a similar taste and texture to the modern-wheat-made bread consumers are used to eating, according to the company. The new 2ab Wheat ancient grain is being marketed to both artisan and industrial bakers.
Ancient wheat is not safe for people with Celiac Disease
GoodMills Innovation warns on its website that 2ab Wheat is not safe for consumers with Celiac Disease, who must maintain a 100% gluten-free diet.
Still, research indicates that about 5 to 10% of all people may suffer from a gluten sensitivity of some form, meaning there is still a wide consumer base that could benefit from ancient grains.
If baked bread products made with 2ab Wheat indeed taste as similar to “regular” bread as the company claims, the ancient wheat could be destined for success. Even if it tastes a bit different, just having the “ancient grain” label could lure adventurous eaters in addition to those sensitive to gluten.
To read the full Food Dive brief, visit: New ancient wheat variety could bring bread to consumers with gluten sensitivity
