Application of an innovative enzyme-based technology for production of gluten-safe bread

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In the UK, more than 13 million individuals suffer from gluten allergies, such as gluten ataxia, non-coeliac gluten sensitivity and irritable bowel syndrome, triggered by specific parts of gluten proteins which can be found in wheat, barley, and other grain flours commonly used in bread, pasta, and everyday food items. Additionally, many people experience gluten sensitivities, while approximately 600,000 individuals in the UK have coeliac disease, an allergy to gluten that can be life-threatening.The growing awareness of gluten-related health issues has led to a significant expansion in gluten-free food options. Roughly one in five UK shoppers now regularly purchase gluten-free products, and most supermarkets offer a wide range of gluten-free bread, cakes, pasta, and beer. However, consumers often find themselves disappointed by the texture and taste of gluten-free bread, which tends to come at a higher price.Our project aims to revolutionise the bread-making industry by developing an innovative solution that resembles the taste and texture of traditional bread in gluten-free alternatives. Current approaches rely on gluten-free flours such as rice flour, tapioca starch, and potato starch, resulting in increased costs and noticeable differences in texture and taste. Our unique solution involves a novel set of enzymes capable of selectively deactivating the harmful parts of gluten protein, which are responsible for gluten-related issues, while preserving the remaining gluten protein that gives bread its familiar texture. As a result, the final bread product can be characterised as gluten-safe rather than gluten-free. By targeting these specific components, we aim to eliminate gluten-related problems without compromising the overall texture and flavour of the bread.The project involves multiple stages. Currently, we are characterising the enzymes, followed by optimising their activity to achieve the desired gluten content in bread. Subsequently, we will move on to the dough-making phase, ensuring that the enzymes do not affect the texture of the bread. Finally, we will conduct sensory tests to ensure that the gluten-safe bread tastes the same as regular bread.This solution offers an authentic and healthier alternative that closely resembles conventional bread in both texture and flavour, all at an affordable price. Our ultimate goal is to create a gluten-safe world full of flavour.