Corteva Agriscience has formally announced plans to introduce a new durum wheat to be used in pasta and baked goods for consumers seeking more dietary fibre.
Trusource wheat features a high fibre trait with higher levels of amylose starch, which is tied to numerous health benefits, including improved gut health and blood sugar management, and increased satiety (feeling full).
Corteva says Trusource wheat will be available for food companies to trial in product development and evaluation in late 2024. Plans for making seed available to farmers are to be announced in the coming years, initially in the Canadian market.
“We have used traditional breeding techniques to enable the taste and texture of Trusource wheat to better match the traditional sensory experience consumers want in pasta and baked goods while increasing their fibre intake with high fibre Trusource wheat,” says Michael Reimer, innovation manager, value-added ingredients, Corteva Agriscience, in an announcement this week.
Trusource is an addition to Corteva’s newly-named “value-added ingredients” product category, which also includes high stability Omega-9 canola oil and Plenish high oleic soybean oil. The company previously referred to this portolio as its “high stability oils” business.
“Consumers are increasingly asking for improved ingredients, and agriculture innovation is helping the food industry meet that demand,” noted Tyler Groeneveld, North American director, value-added ingredients, Corteva Agriscience. “This collaboration adds value for our farmers, the food industry and, ultimately, the consumer.”
Like Corteva’s other value-added ingredients, it’s expected Trusource durum would be grown under an identity preservation (IP) system.
Canada is the world’s largest durum exporter, although exports have been hampered by drought in Saskatchewan and Alberta over the past few years.
