Wheat is a staple of diets across the world. In fact, it’s the source of about 20% of the calories consumed worldwide. Researchers at Kansas State University are using innovative methods like gene editing to breed wheat with added benefits, including lower gluten options that could one day allow people with gluten sensitivities to enjoy bread and other wheat-based foods. Learn more in Part 3 of the Plant Breeding Innovation video series from the American Seed Trade Association and CropLife International.
