Spanish researchers are testing GM low-gliadin wheat for gluten-allergy sufferers. But stifling EU bureaucracy and adoption challenges may mean an uphill struggle to market. Lucas Laursen investigates.
This is a preview of subscription content, access via your institution
Relevant articles
Open Access articles citing this article.
-
Multiple mechanisms are involved in new imazamox-resistant varieties of durum and soft wheat
Scientific Reports Open Access 01 November 2017
-
New traits in crops produced by genome editing techniques based on deletions
Plant Biotechnology Reports Open Access 13 February 2017
Access options
Subscribe to this journal
Receive 12 print issues and online access
$209.00 per year
only $17.42 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Change history
08 June 2016
In the version of this article initially published, on p.369, “European consumers” were said to account for “over €1.1 ($1.21) million” of the “nearly €1.9 million worldwide gluten-free food market”; in both cases the figure should have been in billions, not millions. In addition, the opening sentence said “This winter,” but should have read “Soon,” and on p.371, paragraph three, “at a General Mills facility earlier this year,” should have read “in 2015.” The errors have been corrected in the HTML and PDF versions of the article.
References
Rubio-Tapia, A. et al. Gastroenterology 137, 88–93 (2009).
Gil-Humanes, J., Pistón, F., Tollefsen, S., Sollid, L.M. & Barro, F. Proc. Natl. Acad. Sci. USA 107, 17023–17028 (2010).
Gil-Humanes, J. et al. PLoS One 9, e90898 (2014).
Shewry, P.R. & Tatham, A.S. J. Cereal Sci. 67, 12–21 (2016).
Fox, J.L. Nat. Biotechnol. 27, 974–976 (2009).
Tanner, G.J. et al. Plant Biotechnol. J. doi:10.1111/pbi.12482 (2 October 2015).
Eversole, K., Feuillet, C., Mayer, K.F. & Rogers, J. Science 345, 285–287 (2014).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Laursen, L. Will Europe toast GM wheat for gluten sufferers?. Nat Biotechnol 34, 369–371 (2016). https://doi.org/10.1038/nbt.3533
Published:
Issue Date:
DOI: https://doi.org/10.1038/nbt.3533
This article is cited by
-
Multiple mechanisms are involved in new imazamox-resistant varieties of durum and soft wheat
Scientific Reports (2017)
-
New traits in crops produced by genome editing techniques based on deletions
Plant Biotechnology Reports (2017)
-
Erratum: Will Europe toast GM wheat for gluten sufferers?
Nature Biotechnology (2016)
