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  • Jefferson Adams
    Jefferson Adams

    New Technology Promises Gluten-free Breads That "Taste Like Real Thing"

    Reviewed and edited by a celiac disease expert.

    An Edinburgh-based startup says their new technology could create gluten-free breads that keep the "taste and texture of the real thing."

    New Technology Promises Gluten-free Breads That "Taste Like Real Thing" - Grant eating a baguette by nertzy is licensed under CC BY-SA 2.0.
    Caption:

    Celiac.com 05/22/2024 - A breakthrough in gluten-free technology promises to revolutionize the world of baked goods for individuals with celiac disease. An Edinburgh-based startup has unveiled a pioneering enzyme technology that could transform gluten-free products, such as bread, to taste and feel like the real thing.

    Lead scientist Austin Burroughs, along with co-founders Ioannis Stasinopolous and Niki Christopoulou, are at the forefront of this innovation. Their research focuses on degrading gliadin, the protein in gluten responsible for triggering reactions in those with celiac disease, while preserving the harmless components that contribute to the taste and texture of traditional wheat-based goods.

    Celiac.com Sponsor (A12):
    Prozymi Biolabs, the biotechnology firm behind this groundbreaking technology, is testing the enzyme on various baked goods, aiming to create gluten-safe alternatives without compromising on sensory experience. By deactivating gliadin, the products remain safe for consumption by individuals with gluten intolerance.

    The implications of this discovery extend beyond baked goods, with potential applications in pharmaceuticals, beverages, and even pet food. Moreover, the use of locally sourced ingredients could significantly reduce the carbon footprint associated with gluten-free substitutes.

    The startup's efforts have garnered recognition and support, receiving funding from the Scottish EDGE Awards and Innovate UK bio-based manufacturing Launchpad competition. Dr. Stasinopoulos expressed excitement about the technology's potential impact, citing the opportunity to explore gluten-safe beer and high-quality supplements for celiacs.

    With tailored support from the Biotech Innovators program and collaborations with industry experts, Prozymi Biolabs is poised to lead the way in creating healthier and more sustainable food options for individuals with celiac disease. This advancement not only addresses the challenges of existing gluten-free products but also underscores the adaptability of enzyme technology across various sectors, paving the way for a healthier and more inclusive bioeconomy.

    Read more at news.stv.tv


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    Oldturdle

    Oh my!  Bring it on!

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    GF in New Brunswick

     I love Promise Bread! Now, if they can only make a French baguette that has that chewy texture so necessary in a baguette, I would be ecstatic.

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    Oldturdle
    4 hours ago, gluten-free in New Brunswick said:

     I love Promise Bread! Now, if they can only make a French baguette that has that chewy texture so necessary in a baguette, I would be ecstatic.

    Where do you get Promise Bread?  Is it available in the U.S.?

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    Scott Adams

    Just to clarify, this article does not mention any brands, it is new research that is being done and the bread is not currently commercially available. 

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    Auldtwa

    Will that mean, well, WHEAT may be OK?  I ask because I have recently had to go on a low oxalate diet (this involves preventing kidney stones) and both almond flour and brown rice flour, and to a lesser extent tapioca flour, are things I have to avoid.  The squinching of eyes as I read labels is excruciating. Wheat, natch, is low on the list of violators of low-oxalates.  

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    Jim Chris

    This is great news!! I hope it doesn't take years to come to production for us with Celiac and people with gluten intolerance.

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    Peace lily

    Omg that is going to be huge if it taste closer to bread .

    right now I’m trying to figure out the science fit making my meatballs I’m sorry but gluten free bread crumbs don’t cut it.

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    Oldturdle

    I use gluten free oatmeal in my meatloaf.  This may work in your meat balls.

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    Peace lily

    Thanks I’ll give a try . It’s frustrating because I loved to cooked but honestly it’s a little difficult for me right now ,trying to make food without gluten I have cealiac so I am not cooking foods with gluten I suffered to long .

    thanks peace lily.

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    Scott Adams

    In Asian meatballs they use tapioca flour to hold them together, which works very well.

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    Peace lily

    Okay good to know I’m still trying to get them as close as I can I never thought of using tapioca flour .

    thanks Scott 

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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