Kernza’s arrival has been a long time coming. The new grain variety from the Land Institute is derived from an ancient form of intermediate wheatgrass, a perennial that is actually a distant relative of wheat. And there’s a widespread team of researchers hoping their work will pave the way for an entirely new form of food.
In development for well over a decade, Kernza is now being grown in test plots around the world, and a host of scientists, food retailers, bakers, and distillers are collaborating to help bring it to consumers.
