Of all grains, wheat is most widely cultivated worldwide. With over 700 million tons annually wheat is third among all cereals in total global food production, behind maize and rice. The demand for wheat for human consumption is also increasing globally, including in countries, which are climatically unsuited for wheat production, due to the adoption of western-style diets.Nevertheless, a strongly increasing demand for gluten-free and wheat-free products has developed in recent years. Apparently, social media statements that gluten and wheat cause overweight and health problems, as well the new ‘Free from’ consumer trend, play a major role in this development. The ‘Well on Wheat?' project is an international research project addressing the health aspects wheat consumption and aspects of wheat and gluten avoidance. Well on Wheat?’ aims to obtain a full compositional picture of selected wheat types, the flours and doughs made thereof, the breads baked. As such, the changes in chemical composition of different wheat species and compositional changes that may occur as a result of food processing (milling, yeast/sourdough fermentation, baking) will be evaluated.Accordingly the cereal foods supply chain has been invited to co-share responsibility for helping to unravel wheat and gluten related health concerns. This has resulted in a strong public-private partnership consortium.Wageningen University&Research is one the project partners. In Lelystad a range of wheat, spelt and emmer varieties wheats are grown for compositional analyses.