Arcadia Biosciences receives grant to develop reduced-gluten grains

October 7, 2013

Arcadia Biosciences Inc., an agricultural technology company focused on developing technologies and products that benefit the environment and human health, has received an award from the U.S. National Institutes of Health’s (NIH) Diabetes and Digestive and Kidney Disorders Institute (NIDDK) to develop reduced-gluten grains. Under the award, which is expected to provide $1.99 million in funding, Arcadia’s internal research team will collaborate with Karol Sestak, Associate Professor of Microbiology and Immunology at Tulane University.

This award builds on Arcadia’s previous NIH award focused on reducing gluten in grains, which was conducted in collaboration with Diter von Wettstein, the R.A. Nilan Distinguished Professor in the Dept. of Crop and Soil Sciences at Washington State University. Arcadia’s research aims to identify genetic variants of cereal grains in which the most harmful components of gluten have been naturally reduced.

“Concern about the health effects of gluten is of increasing importance to global consumers and is a rapidly growing market for food manufacturers,” said Eric Rey, President and CEO of Arcadia Biosciences. “The goal of our reduced-gluten grains research program is to develop wholesome grains that provide a wider range of food choices for people with gluten-intolerance and celiac disease.”

Press release