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.
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.
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Laursen, L. Will Europe toast GM wheat for gluten sufferers?. Nat Biotechnol 34, 369–371 (2016). https://doi.org/10.1038/nbt.3533
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DOI: https://doi.org/10.1038/nbt.3533
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