09/04/2026
Would consumers pay more for bread with a smaller environmental footprint? New Cornell University research suggests they may — provided taste meets expectations.
The findings offer an encouraging signal for intermediate wheatgrass, marketed as Kernza®, but consumer demand alone will not bring the perennial grain to commercial scale. Better genetics, higher yields, stronger supply chains and coordinated investment will all be needed to move it from the field to the bakery shelf.
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