Invention: Gluten substitutes from corn
Italian scientists Virna Cerne, Ombretta Polenghi and their team at Dr. Schär SPA in Italy are at the forefront of gluten-free baked goods development, producing an array of pastas and baked goods that allow people with gluten intolerance to enjoy a versatile and tasty diet without compromising their dietary restrictions. The unique selling point of the company's food products is the quality of the dough used to make them.
In an
age of social media and celebrity diets, going gluten-free is practically en vogue. Legions of wellness-focused foodies
swear by their avoidance of the proteins found in wheat and other grains, and events
are held to promote all kinds of gluten-free products. But for about 1% of the
world's population avoiding gluten is not a lifestyle choice - it's a means of
avoiding the agonising side effects of coeliac disease.
But the fact is, it's hard to find a viable alternative for wheat dough, which has its own unique chemical behaviour, taste and texture. A simple substitution is not always possible. So in 2013, Cerne and Polenghi patented a method for extracting gluten-like proteins from corn (called zein) - which is widely cultivated and thus less expensive than other alternative grains - and adding them to recipes. The result is a protein supplement that offers the taste and texture of wheat products but lowers the price point so that it can be enjoyed by a wider segment of the population.
Societal benefit
Coeliac disease is an autoimmune disorder in which gluten damages the fine, bristly inner surface of the small intestine. Since one of the primary functions of the small intestine is to absorb nutrients from food into the bloodstream, coeliac patients often suffer from chronic fatigue, vitamin deficiencies and anaemia. For these people, a strict gluten-free diet remains the only effective treatment against their condition. But avoiding gluten isn't always easy, or pleasant. For people with dietary restrictions who still like to eat well, Cerne and Polenghi's process for extracting protein from corn is a godsend - and a delicious one at that.
About 1% of the world's population is estimated to suffer from coeliac disease. Incidence rates for adults vary across European nations. At the low end, only about 0.3% of Germans (240 000) are affected, but near the top of the list are the Finns, of whom around 2.4% have the condition (120 000). An estimated 3 million Americans - one in 133 - show symptoms of the disease. These numbers are likely to increase with awareness: the condition is considered vastly under- and misdiagnosed.
In addition to those with coeliac disease, a growing number of people also report suffering from what is called a gluten intolerance or sensitivity. They express similar symptoms that vary in severity when they consume grain products. The incidence of gluten intolerance is estimated to occur at a rate six times that of true coeliac disease.
Economic benefit
Around the world, people who lived gluten-free in 2015 supported a market worth an estimated EUR 4.27 billion. But they weren't only spending their money on alternative breads and pastas. Travelers were booking gluten-free vacations, while health-conscious apps were pointing the hungry to gluten-free restaurants and suggesting the newest delicious recipes.
Gluten-free soap? No problem. Gluten-free dog food? Yes, even that. New products are being created every day, it seems - which is why sales of gluten-free products are expected to reach EUR 7 billion by 2020. Meanwhile in Trieste, Italy, where Dr. Schär's R&D operations are based, new ingredients and processes - from cultivation techniques to sensor technologies - are being explored. That's how the company, which employs over 1 070 people, plans to defend its market share - some 35-40% of the European gluten-free market - and increase its annual turnover, which currently totals EUR 320 million.
