07 Aug Ground-breaking technology removes toxic allergens from the gluten
With their groundbreaking technology, a spinoff company of the University of Foggia aims to make wheat flour accessible to celiac, intolerant or gluten-sensitive patients – all this with a safe and natural process that doesn’t harm the environment.
With more than 30% of Europeans suffering from sensitivity to gluten, the market of gluten-free products has boomed. But the taste and texture of gluten-free products are not quite the same. New Gluten World aims to make wheat flour accessible to celiac, intolerant or gluten-sensitive patients. Rather than removing the gluten from the flour, their ground-breaking technology removes toxic allergens from the gluten contained in the flour. In this way, the flour maintains all its mechanical, nutritional and sensorial properties. This is done with a natural and safe physic-chemical process that comes at a zero environmental impact, easy and cost-effective industrialization, with no use of enzymes or chemicals.
This company received a Horizon 2020 SME Instrument Phase 2 grant in 2016 which will be used to begin clinical validation of their scientific discovery.