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.
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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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