New ancient wheat variety could bring bread to consumers with gluten sensitivity
- Germany-based GoodMills Innovation has revealed a new ancient variety of wheat called 2ab Wheat, which 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.
- 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.
- “For me, 2ab Wheat is the wheat of the future,” Michael Gusko, managing director at GoodMills Innovation, told World Grain. “Bakers now have a tasty solution for customers who react sensitive to wheat or who prefer original grain varieties."
Not too many major food makers are using ancient wheat in their products to cater to people with gluten issues. This space remains the domain of specialty food manufacturers — like Three Brothers — or artisan bakers that typically operate on a relatively small scale. While some companies use ancient wheat varieties like einkorn or emmer, 2ab is just now being introduced to the market.
Some big manufacturers like General Mills, Pinnacle Foods — which owns Udi’s and Glutino brands — and Snyder’s, either produce or have subsidiaries that make gluten-free products, but not too many of them are using ancient grains. An exception is Mondelez-owned Enjoy Life Foods, which incorporates ancient grains like farro, sorghum and teff in its products — but never wheat. The company doesn’t have a bread product.
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.
The gluten-free market continues to grow and has been projected to be worth $5.28 million by 2022. GoodMills Innovation warns on its website, however, 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.
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.
- GoodMills Innovation It’s time to indulge again – with bread made with love and 2ab Wheat
- World Grain GoodMills Innovation introduces new wheat
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