Scottish scientists are on the brink of a breakthrough that could revolutionize the way gluten-free baked goods and beer are made. A start-up based in Edinburgh is exploring technology that could make gluten-free products taste just as delicious as their gluten-filled counterparts.
The team at Prozymi Biolabs is testing a new enzyme technology that degrades gliadin, the protein responsible for causing reactions in people with celiac disease. By deactivating gliadin while preserving the other components of gluten that contribute to taste and texture, the scientists hope to create gluten-safe products that are indistinguishable from traditional wheat-based goods.
Not only could this technology benefit those with gluten intolerance, but it could also have a positive impact on industries beyond food, including pharmaceuticals, drinks, and pet food. By reducing the reliance on imported ingredients for gluten-free substitutes, the company aims to lower the carbon footprint of these products.
The next step for Prozymi Biolabs is to patent and license their enzyme technology to bread producers. The company is part of the Biotech Innovators programme, which provides support to SMEs, spinouts, and start-ups in the bio economy sector.
Dr Ioannis Stasinopoulos, co-founder of Prozymi Biolabs, expressed excitement about the potential impact of their technology on people with gluten sensitivity. With the support of the Biotech Innovators programme and funding from various sources, the team is optimistic about the future of their gluten-safe products.
The collaboration between science and industry showcased by Prozymi Biolabs highlights the potential of enzyme technology to improve the quality of food for those with gluten intolerance. The team at Prozymi Biolabs is paving the way towards a healthier and more sustainable bioeconomy.
