“The completion of these field trials for our high-fiber wheat is an important milestone as we continue to advance toward the finish line in commercializing our first-ever gene-edited wheat product for consumers,” said Jim Blome, CEO of Calyxt …. “Most adults only consume about half of the recommended amount of fiber in their diet but, with this latest advancement, we’re one step closer to developing a product with up to three times more dietary fiber than standard white flour, resulting in a healthier alternative for consumers.”
The high-fiber wheat product recently transitioned from Phase I to Phase II in Calyxt’s development process and is on track for commercialization as early as 2020 / 2021. In the next year, the Company is set to further confirm the product concept in field conditions and will complete food application studies. Primary applications for high-fiber wheat flour would include any food applications where hard wheat varieties are currently used, such as with all-purpose flours and bread flours. It is also a potential use for Chinese steamed bread and noodles.
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