Prozymi Biolabs: Enzyme tech could enable ‘gluten-safe’ products

Gluten-free products have improved significantly, but they can come with a hefty price tag and still don’t quite hit the mark for some consumers on taste and texture. But what if there were a way to have our ‘gluten-safe’ cake and eat it too?

It’s too early to say it has cracked the problem, but the early signs are encouraging, say Edinburgh-based Prozymi Biolabs, a startup founded by Dr. Ioannis Stasinopoulos and Dr. Andreas Andreou to identify enzymes that can degrade gliadins, the proteins in gluten that trigger an immune response in people with celiac disease.