A plant scientist from the Land Institute in Kansas is developing a perennial grain, Kernza, from intermediate wheatgrass, says Civil Eats. “And there’s a widespread team of researchers hoping their work will pave the way for an entirely new form of food.” As a perennial, Kernza would be less susceptible to soil erosion and would have lower production costs than corn or soybeans, which are planted annually. The grain is being grown on test plots in the United States, Canada and Sweden. Some improvements still are needed, says developer Lee DeHaan. The grain has a noticeable grassy flavor. Yields also need improvement. Civil Eats says Kernza is getting attention as a new ingredient for foods and distilling.