Is there a difference between US and EU wheat?

Expert response from Community Manager

Tuesday, 01/12/2015 12:27

Thank you for your important question. First, it may be helpful to clarify that there is currently no genetically modified wheat grown for commercial sale.

However, there are different classes and varieties of wheat that are grown in various regions all over the world. The type and variety of wheat that farmers plant is normally based on the growing conditions in their local area. For example, some varieties of wheat grow better in drier or colder areas than others. In several parts of the world wheat is planted in the fall in colder climates which allows the wheat to mature to a certain point, become dormant in the cold weather and then continue to grow and mature after the weather begins to warm up. Other varieties of wheat have been bred to have better qualities for baking or milling. In the U.S., for example, six different classes of wheat are grown and bakers and millers purchase these based on what they want their end product to be – crackers, bread and pasta all require a different class of wheat in order to get the desired characteristics during processing. 

Like wheat grown in the U.S., wheat classes and varieties grown in the EU are planted based on specific market needs and adapted to local growing conditions. While there are six classes of wheat grown in the U.S., in the EU, two main classes are grown – soft wheat for use in flours and breads and durum wheat for pasta. Soft wheat tends to be grown in warmer, more temperate regions in the EU and tends to have a higher starch content compared to durum wheat. Many varieties of soft wheat are grown across wheat growing regions in the EU.

Currently, while there is no genetically modified wheat grown for commercial sale anywhere in the world, 

several public and private researchers are working with the technology, which could help create wheat that would benefit both consumers and farmers. For example researchers are looking at making reduced gluten wheat, drought resistant wheat, and wheat varieties that have better milling properties that would ensure more consistency when baking.

All wheat varieties contain gluten, a protein that traps minute bubbles of carbon dioxide during fermentation that causes the dough to rise. Unless a person has celiac disease, (for more information visit https://celiac.org), wheat protein including gluten, can be easily digested by most people.

If you would like to learn more about wheat, gluten, flour or baking, please visit www.wheatfoods.org.  Other information on wheat growing in the U.S. and in the EU can be found here. 

Expert response from Wheat Foods Council

Friday, 30/10/2015 14:23

The U.S. produces six different classes of wheat – Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White and Durum. Different food products are made from each of the six different classes and are shipped all over the world. Different wheat varieties are grown in Europe and there are some differences in the protein content and therefore the levels of gluten in each variety, but the European varieties are not gluten-free.

There is not an allergenic difference between U.S. and European wheat products; both contain gluten and would cause problems for individuals that actually have Celiac Disease or Non-Celiac Gluten Sensitivity. The incidence levels of celiac disease in the U.S. and Europe are similar further documenting the wheat in Europe is not unique or gluten-free. Many European baking techniques utilize longer fermentation processes, which also lower gluten levels, but do not result in gluten-free end products.

It becomes clear that U.S. consumers who can eat wheat products in Europe are not actually medically affected by gluten, but have created an imagined sensitivity to gluten and adopted a gluten-free diet in the belief they need to, when in reality they are consuming gluten in Europe and it is not negatively affecting their health. 

Expert response from Community Manager

Tuesday, 01/12/2015 12:27

Thank you for your important question. First, it may be helpful to clarify that there is currently no genetically modified wheat grown for commercial sale.

However, there are different classes and varieties of wheat that are grown in various regions all over the world. The type and variety of wheat that farmers plant is normally based on the growing conditions in their local area. For example, some varieties of wheat grow better in drier or colder areas than others. In several parts of the world wheat is planted in the fall in colder climates which allows the wheat to mature to a certain point, become dormant in the cold weather and then continue to grow and mature after the weather begins to warm up. Other varieties of wheat have been bred to have better qualities for baking or milling. In the U.S., for example, six different classes of wheat are grown and bakers and millers purchase these based on what they want their end product to be – crackers, bread and pasta all require a different class of wheat in order to get the desired characteristics during processing. 

Like wheat grown in the U.S., wheat classes and varieties grown in the EU are planted based on specific market needs and adapted to local growing conditions. While there are six classes of wheat grown in the U.S., in the EU, two main classes are grown – soft wheat for use in flours and breads and durum wheat for pasta. Soft wheat tends to be grown in warmer, more temperate regions in the EU and tends to have a higher starch content compared to durum wheat. Many varieties of soft wheat are grown across wheat growing regions in the EU.

Currently, while there is no genetically modified wheat grown for commercial sale anywhere in the world, 

several public and private researchers are working with the technology, which could help create wheat that would benefit both consumers and farmers. For example researchers are looking at making reduced gluten wheat, drought resistant wheat, and wheat varieties that have better milling properties that would ensure more consistency when baking.

All wheat varieties contain gluten, a protein that traps minute bubbles of carbon dioxide during fermentation that causes the dough to rise. Unless a person has celiac disease, (for more information visit https://celiac.org), wheat protein including gluten, can be easily digested by most people.

If you would like to learn more about wheat, gluten, flour or baking, please visit www.wheatfoods.org.  Other information on wheat growing in the U.S. and in the EU can be found here. 

Expert response from Wheat Foods Council

Friday, 30/10/2015 14:23

The U.S. produces six different classes of wheat – Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White and Durum. Different food products are made from each of the six different classes and are shipped all over the world. Different wheat varieties are grown in Europe and there are some differences in the protein content and therefore the levels of gluten in each variety, but the European varieties are not gluten-free.

There is not an allergenic difference between U.S. and European wheat products; both contain gluten and would cause problems for individuals that actually have Celiac Disease or Non-Celiac Gluten Sensitivity. The incidence levels of celiac disease in the U.S. and Europe are similar further documenting the wheat in Europe is not unique or gluten-free. Many European baking techniques utilize longer fermentation processes, which also lower gluten levels, but do not result in gluten-free end products.

It becomes clear that U.S. consumers who can eat wheat products in Europe are not actually medically affected by gluten, but have created an imagined sensitivity to gluten and adopted a gluten-free diet in the belief they need to, when in reality they are consuming gluten in Europe and it is not negatively affecting their health.