Wheat research is evolving in the US. Thanks to bioengineering, researchers are able to develop wheat varieties still focusing on grower needs but now consumer wants as well.
«I see varieties developed for specific products», said Chris Miller, Ph.D., director of wheat quality research for Heartland Plant Innovations, Manhattan, in a presentation at the American Society of Baking’s BakingTech 2016 in Chicago.
Research could focus on developing varieties for human health and nutrition, such as varieties with resistant starch. Now developers of wheat varieties could take into account how a variety affects a food product’s flavor, texture and appearance, he said. No bioengineered wheat is allowed in the United States. If it ever is, wheat researchers should take into account consumer taste.