Revolutionising the gluten-free bread experience
Meet Prozymi Biolabs, an EIT Food startup from the UK who aims to enzymatically remove immunogenic parts of gluten to enable production of gluten-free bread made from wheat, simplifying the process for the bread producers and preserving the bread's traditional texture and flavour for the consumers.
1) What is your idea?
“Our idea is to develop an enzyme technology that will specifically deactivate the harmful parts of gluten retaining the rest of its beneficial properties that give the nice texture to the bread. This will enable the food industry to produce premium quality gluten-free products made from wheat flour that have the same taste and texture like conventional gluten containing products without causing any harm to people that suffer from gluten related diseases.”
2) Where can we find your products?
“You will be able to find products made with our technology on all supermarket shelves in a couple of years time. They will be branded and distributed from your favourite food brands having the quality certification stamp of Prozymi Biolabs for using our gluten-safe technology.”
3) How has EIT Food helped you on your journey?
“EIT Food's contribution to our journey has been instrumental, especially through the Seedbed incubator programme that have helped us a lot to navigate our market discovery campaign and brought us in touch with a number of potential collaborators, customers and investors. The guidance from mentors/experts in the food sector along with the informative workshops and the networking opportunities were highly beneficial.”
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