Tuesday, October 3, 2017

Gluten Free Bread via CRISPR

CRISPR technology might make gluten free wheat a reality:  


For people with Coeliac or severe gluten intolerance this could be very exciting. However, there are a number of people choosing a gluten free diet for sociopolitical reasons that probably will continue to look for the 'gluten free' label bundled with non-GMO certification (which would most likely rule out CRISPR based advances like this). We have seen food companies abandon promising technologies (i.e. rBST in milk, finely textured beef) because of issues related to consumer acceptance/perceptions. Will they be willing to invest in commercialization of CRISPR based gluten free food given this history and the trend toward 'free-from' labeling?  Will there be enough demand from current gluten free consumers that are otherwise agnostic to these fads and trends? Can we learn anything from other new consumer enhanced products like non-browing apples, the Simplot Innate potato or the Impossible Burger?

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