Prozymi Biolabs has discovered naturally derived enzymes that selectively break down the immunogenic fragments of gluten, neutralising the parts that trigger coeliac and gluten-sensitivity responses, leaving the rest of the gluten intact.
Our enzyme technology enables the production of gluten-safe foods that are nutritionally superior, more affordable, and more sustainable than imported gluten-free alternatives. Consumers get better taste and texture, while manufacturers reduce costs and improve sustainability credentials .
We value the input of the gluten-free community. Take part in our survey or reach out to learn how our enzyme solutions can enhance your products.