A recent study found that more than 26 million U.S. adults have a food allergy, which is more than researchers expected, and an increasing number are showing signs of food intolerance or other food sensitivities.

With these numbers in mind, researchers across the globe, including those at the University of Minnesota, are taking on one of the most common adult-onset allergies: wheat.

Using gene editing and other agricultural innovations, some are working to develop reduced-gluten wheat for those who are mildly intolerant, while others are working to develop fiber-rich flours to give those with type 2 diabetes a better bread option that’s higher in fiber and protein but lower in starchy carbs.