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Prozymi Biolabs
Scotland
Founded 2021
Enzyme technology enabling gluten-safe bread from wheat flour
Prozymi Biolabs is a developer of enzyme technology that degrades gliadin, the gluten protein responsible for food sensitivities, enabling production of gluten-safe bread and baked goods made from wheat.
The approach is designed to preserve the taste, texture and aroma of conventional wheat-based bread while removing the components that cause gluten-related health issues.
Prozymi Biolabs works with academic and industry partners to scale up its enzyme technology for the baking industry.