Prozymi Biolabs

Develops enzyme technology to detoxify gluten in wheat for gluten-free bread and baked goods. The company develops enzyme technology that selectively degrades gliadin, the immunogenic protein fraction of gluten, while leaving the beneficial structural components of gluten intact, enabling "gluten-safe" wheat-based bread and baked goods. Currently scaling enzyme production at IBioIC's facilities at Heriot-Watt University and in talks with a leading British baker for product development.