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The gluten-free market has a strong need for higher protein foods.This gluten-free technology not only offers high protein, but also low glycemic index-the next wave of nutrifoods.
About
Individuals with celiac disease (2 million in the US) and others who are sensitive to gluten (12 million in the US) are unable to consume grains containing gluten (e.g. wheat, barley, triticale). Many others are choosing to consume gluten-free diets. Most gluten-free flours available are very low protein. This technology offers a high quality high protein alternative. Organic production of these oats (Avena nuda) is feasible in drier climates (such as Montana’s) and export of the oats as pearled grain, as a low glycemic rice substitute for the diabetes neutriceutical market niche is a possibility. A protein extraction, similar to gluten extraction, can be developed for this more nutritionally balanced protein. Our current analysis of the market indicates that the organic product brings a 70-100% premium in price. We are in negotiations with a commercial partner in the US who has built a business around hull-less oats, and who will use these higher protein lines (non-GMO) to allow the business to break into some major markets. Research to increase the protein level (to at least 23%) is ongoing. However, we are looking for a commercial partner in Europe. An exclusive license and/or research sponsorship is available.