Reimagining Gluten-Free

Prozymi Biolabs Ltd. is a biotech startup that aims to revolutionise the gluten-free baking industry by developing gluten-degrading enzymes for the food and drink industry.

We will deliver:

Better texture. Degrading gluten in situ means that wheat based flours can be used allowing food to have a better texture compared to gluten-free products.
Improved nutritional content. Gluten-free flour blends generally have lower protein and nutrient levels and higher salt content than wheat flour.
More sustainable ingredients. Importing non-native flours increases carbon emissions and can produce scarcities in native countries.
Lower costs. Importing flour blends creates variability and increases costs compared to native wheat.

Our technology

Using enzymes against allergens

Prozymi Biolabs have successfully isolated natural enzymes from bacteria that can degrade the specific parts of gluten that cause allergic reactions.

Prozymi Biolabs’s enzyme solutions will enable the production of gluten-safe products using locally grown wheat. These products will ensure better texture, higher nutritional content, lower costs and better sustainability credentials compared to imported flour alternatives.

Your opinion matters

We want to build our products around your needs.

❓ What do you think of gluten-free food?

❓ Do you worry about the sustainability of gluten-free food?

❓ Do you look at the ingredients of gluten-free food?

Take part in our survey