Gluten Friendly™
The revolutionary technology that transforms gluten into a bioactive protein

Gluten Friendly™
The Gluten Friendly™ technology is a chemical-physical process that is applied to wheat kernels before milling. Our patented formula is a precise pacing of water, high heat, and resting times. The process penetrates deep into the wheat kernel to reach the vacuoles, where key gluten proteins, gliadins and glutenins, reside. This causes the gluten proteins to shape into a new molecular structure, without any denaturation. In other words, our technology maintains all the precious organoleptic, sensorial and technological properties of gluten. And gives gluten unprecedented beneficial properties.

What We do

We investigate the positive effects of the Gluten Friendly™ technology on wheat kernels. We work on an innovative functional flour that reinforces the gut microbiota and contrasts gluten-related symptoms. We strive to bring our innovation to the market - but, not only. Our dream is to one day offer a safe alternative to people with celiac disease. Follow our journey through scientific labs, clinical studies, warm loaves and massive mills.

See the process

Soaking

We hydrate the wheat kernel before exposing it to high temperatures. Water penetrates the endosperm to protect gluten proteins from denaturation.


Soaking

We hydrate the wheat kernel before exposing it to high temperatures. Water penetrates the endosperm to protect gluten proteins from denaturation.


Heating

We expose the kernel to high temperatures for a short time in a controlled environment. As the heat reaches the internal structures of the kernel, the outermost layers of gluten proteins are reshaped, without affecting the primary and secondary molecular structures.


Heating

We expose the kernel to high temperatures for a short time in a controlled environment. As the heat reaches the internal structures of the kernel, the outermost layers of gluten proteins are reshaped, without affecting the primary and secondary molecular structures.


Resting

After heat treatment, kernels rest and cool down. As the kernel loses humidity, gluten proteins crystallize into their new shape.


Resting

After heat treatment, kernels rest and cool down. As the kernel loses humidity, gluten proteins crystallize into their new shape.


Our research
Our studies are constantly evolving and opening up new lines of research. We explore the bioactive gluten molecule and its beneficial qualities, in the lab and in vivo. Our scientific publications tell the story of the Gluten Friendly™ molecule, through chemistry, microbiology and clinical investigation. We strive to disseminate our results in high impact scientific journals that offer open access, so that we may reach the widest audience.
 
The Challenge of Celiac Disease
Gluten epitopes that are toxic for celiac disease, are not recognized by immunological assays in our Gluten Friendly™ flour. With these findings, that showed a drastic reduction of cross-reactivity with antibodies, we involved Casa Sollievo della Sofferenza Hospital at San Giovanni Rotondo in Italy. We conducted our first clinical trial to test the effects of Gluten Friendly flour on celiac patients. The 50 volunteers ate Gluten Friendly™ bread daily for three months. Our study was made possible with funding by the European Union’s Horizon 2020 SME Programme and our Industrial Partner, Casillo Group. A great team effort that makes us proud. We thank all the volunteers for their time and enthusiasm. We are excited to share some of their stories.
About NGW
Our food tech startup is a joint venture among inventor Carmen Lamacchia, the University of Foggia and cereal trade giant Casillo Group. We debuted on the gluten science scene in 2015, to realize the industrial scale-up of the Gluten Friendly™ technology. Our technology reshapes gluten through a physical-chemical process that is low-cost and has a low environmental impact. Since our founding, our startup has won numerous awards, and has received European funding through the prestigious Horizons 2020 SME Programme. Our Gluten Friendly™ discovery is patented and protected in more than 100 countries.

The inventor
Carmen Lamacchia, PhD, is researcher and adjunct Professor of Food Science and Technology at the University of Foggia, and the inventor of the Gluten Friendly™ technology. As a gluten expert and researcher for 20 years, Prof. Lamacchia was the first in her field to observe the unusual behavior of gluten proteins inside burnt wheat kernels. In 2009, she proved that the proteins did not aggregate inside the seed, even under extreme temperatures - the opposite of what happens to proteins in dough when it is baked into bread.
Carmen Lamacchia

Licenses
New Gluten World offers a non-exclusive commercial license for use of the Gluten Friendly™ patent and trademark. With incentives for millers big and small, we aim at accelerating the social impact of Gluten Friendly™ worldwide. Licensees will satisfy a market-standard royalty system based on net sales, to access the synbiotic and functional foods market, which is projected to grow to $440 billion by 2022. Our novel flour will be the protagonist in a new generation of functional foods such as Gluten Friendly™ bread, pasta, pizza, baked goods and beverages. It will also be a natural symbiotic ingredient that boosts live probiotics in milk, cheeses and ice creams.