An Edinburgh-based start-up is exploring a new technology that could create gluten-safe food, such as bread, while retaining the taste and texture of the real thing. Scientists from Prozymi Biolabs, a biotechnology business with facilities at the Roslin Innovation Centre, are testing the feasibility of a new enzyme technology that degrades gliadin – the protein in gluten responsible for provoking an immune system response and coeliac disease. The start-up also recently secured £100,000 through the Innovate UK bio-based manufacturing Launchpad competition for Scotland. Source: Insider 10/4/2024