A unique wheat variety selected for its nutritional characteristics
It took 20 years of research by the teams at Limagrain Ingredients and CSIRO (Commonwealth Scientific and Industrial Research Organisation, an Australian government agency dedicated to scientific research) to develop a wheat variety with unique nutritional characteristics.
A wheat rich in amylose
Traditionally, wheat starch granules are composed of two types of molecules: amylopectin, which makes up 75%, and amylose, which accounts for 25%. For LifyWheat, its starch is predominantly composed of amylose, resulting in a flour rich in resistant starch with multiple health benefits.
A white flour, naturally rich in fibre
Indeed, the amylose content is correlated with the amount of resistant starch. Resistant starch is a special form of starch that can resist digestion, making it an insoluble fibre that can be fermented by the gut microbiota. Most of the fibre in LifyWheat flour is resistant starch. Due to its composition, LifyWheat flour has 10 times more fibre than standard white flour.
A flour conquering the world
From the collaboration between the teams at Limagrain Ingredients and CSIRO, the company Arista Cereal Technologies was born, responsible for the global deployment and protection of amylose-rich wheat. The wheat is currently cultivated in North America, Europe, and Australia. It is imported to Japan from Australia and subsequently marketed by exclusive partners under different flour brands in these regions.
