SPAIN – Spanish biotech firm Bread Free has unveiled a revolutionary product: gluten-free wheat flour, marking a significant breakthrough in gluten-free substitutes, and offering new hope for individuals with coeliac disease.
As the demand for gluten-free products rises, Data Bridge Market Research provides that the global gluten-free products market which was USD 6.38 billion in 2022, is expected to reach USD 10.50 billion by 2030, growing at a CAGR of 6.44% during the forecast period of 2023 to 2030.
Traditionally, people with coeliac disease have had to rely on substitutes such as rice and corn flour to avoid the adverse effects of gluten found in wheat flour. However, Bread Free’s innovative approach changes the game entirely.
By utilizing biotechnology, the company has managed to produce wheat flour devoid of gluten, while retaining all the organoleptic properties of conventional wheat flour.
Juan Garrido, the co-founder of Bread Free, emphasized the importance of maintaining the sensory qualities of wheat flour, stating, “Our product maintains all of the organoleptic properties of conventional wheat flour, making it suitable for individuals with coeliac disease.”
Coeliac disease, an autoimmune condition triggered by the consumption of gluten, affects approximately 0.7% of the EU population. Symptoms range from gastrointestinal discomfort to severe complications like anemia and infertility.
With the introduction of gluten-free wheat flour, Bread Free aims to alleviate the financial burden faced by coeliacs, who often contend with soaring prices of gluten-free products due to ingredient shortages.
One of the key advantages of Bread Free’s product is its nutritional content, which remains on par with conventional wheat flour.
Garrido highlighted, “The advantage of our product is that it maintains the nutritional qualities of wheat. Therefore, coeliac individuals can still enjoy its benefits and follow a healthy and safe diet.”
The process of producing gluten-free wheat flour involves biotechnological methods that remove gluten without resorting to genetic modification of wheat.
“We treat raw conventional wheat flour to retain all its properties while transforming the gluten to make it safe for coeliac individuals,” Daniel Gomez-Bravo, co-founder and CEO of Bread Free, explained.
Moreover, Bread Free utilizes artificial intelligence to streamline its production process, ensuring efficiency and quality control.
Gomez-Bravo emphasized the company’s commitment to reducing reliance on additives, stating, “While some products may require minimal additives for texture enhancement, our goal is to eliminate their necessity altogether.”
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