Peter R. Shewry
Wheat is the dominant food crop in its contribution to global nutrition, and production has, and may continue to, increase in line with the increase in the global population. However, the production of wheat for breadmaking in countries with high input systems (notably in Western Europe) is highly dependent on nitrogen fertilization in order to produce grain with high protein content, raising concerns about sustainability and adverse impacts on the environment. In addition, the consumption of wheat is decreasing in some countries due to concerns about adverse effects of wheat, and particularly gluten, on health. The scientific basis for these concerns is discussed and strategies proposed to reduce nitrogen inputs for breadmaking and address the concerns of consumers.