“Arcadia’s High-Fiber Wheat Triumphs in Patent Dispute, Promises Health Benefits and Market Potential”
The resolution of a patent infringement dispute has cleared a significant legal hurdle for Arcadia’s high-fiber, resistant-starch wheat. Between 2011 and 2018, Arcadia submitted patent applications for its wheat, but Arista and Bay State asserted that these applications were based on research and methods outlined in their own patents. This spring, the two companies filed a lawsuit against Arcadia, alleging patent infringement concerning a genetically modified wheat variety; however, these claims were voluntarily withdrawn on August 22.
Matthew Plavan, Arcadia’s CFO, informed Mendel’s Pod that the company’s GoodWheat products are not considered genetically modified by most regulatory bodies. He explained that the technology employed is referred to as “tilling,” a gene-editing process that does not classify as genetic modification and is therefore not subject to regulation in most countries.
Arcadia’s new wheat varieties are engineered to incorporate sufficient fiber, potentially allowing for health claims on product packaging. The wheat contains 94% amylose, a carbohydrate molecule known for its resistance to digestion. This resistant starch acts as a prebiotic and is digested slowly, nurturing the beneficial bacteria in the gut. In contrast, conventional wheat contains around 25-30% amylose.
These innovative wheat types cater to consumer demand for more natural, clean-label consumer packaged goods (CPG) that provide the health advantages of dietary fiber and resistant starch. Fiber is increasingly being incorporated into various food products, including Activia yogurt and Fiber One ice cream, and is even making its way into beverages as consumers seek healthier options. The focus on added fiber is no longer limited to older demographics seeking digestive regularity; younger consumers are also gravitating toward products enriched with fiber due to the associated health benefits of a high-fiber diet.
In addition to its fiber advantages, research indicates that resistant starch may support digestive health, reduce the risk of bowel cancer, and help prevent type 2 diabetes. Yet, most consumers fall short of the recommended daily intake of 28 grams, with average fiber consumption hovering around 15 grams per day. If this new high-fiber wheat proves to be cost-effective and performs well, it could enhance the health profile of various products and strengthen label claims.
Moreover, this ingredient could positively influence overall health. Wheat remains a staple grain in the U.S., contributing approximately a quarter of the average person’s caloric intake. According to the United Nations, bread wheat constitutes about 20% of the calories consumed worldwide. Enhancing the nutritional profile of grains like Arcadia’s, possibly through the addition of calcium citrate and vitamin D, could significantly improve individual health, appealing to both consumers and food manufacturers globally.
