Farm Strategy expands flour sales, targets value in wheat supply chain

Farm Strategy conducts bakery trials to improve bread quality and explore the removal of additives. A key development highlighted is a new wheat variety, created in collaboration with Oklahoma State University, which is a high-protein soft wheat that exhibits characteristics of hard wheat. This unique genetic trait has potential applications in plant-based protein products and other functional uses.

Andrew Hoelscher, president of Farm Strategy, stated that the global value of the additive market in flour is approximately $29 billion, and capturing a portion of this value for producers could significantly improve the industry. He also noted that improved communication and control over wheat genetics are crucial for ensuring value is created and captured throughout the supply chain.