Can wheat be safer without sacrificing taste?

Can Wheat Be Safer Without Sacrificing Taste?

Emerging genetics research could help brands create mainstream wheat products that are safer for gluten-sensitive consumers – without compromising texture, taste or performance in baked goods, explained Jorge Dubcovsky, plant geneticist and breeder at UC Davis.

For decades, wheat has been a staple of the global diet – but for people with celiac disease or gluten sensitivity, it can be a source of significant health challenges.

Jorge Dubcovsky has spent the last 27 years exploring ways to make wheat safer for consumers, without compromising the qualities on which bakers – and bread lovers – rely.

Dubcovsky, a plant geneticist and breeder at UC Davis, aims to create safer wheat products.

Author's summary: Emerging genetics research may create safer wheat.

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FoodNavigator-USA FoodNavigator-USA — 2025-10-27

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