Prozymi Biolabs
Enzyme technology for gluten-safe wheat-based baked goods.
| Date | Investors | Amount | Round |
|---|---|---|---|
| investor investor | €0.0 | round | |
| investor | €0.0 | round | |
* | $200k | Seed | |
| Total Funding | 000k | ||
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Prozymi Biolabs is a biotechnology company founded in 2021 by Dr. Ioannis Stasinopoulos and Dr. Andreas Andreou, who conceived the idea while completing their PhDs at the University of Edinburgh. The company is developing an enzyme-based technology to produce gluten-safe bread and baked goods from wheat.
The core of Prozymi's business is its proprietary enzyme technology that neutralizes gliadin, the specific protein in gluten that triggers celiac disease and other gluten sensitivities. This approach allows wheat flour to be used in baking, preserving the taste, texture, and aroma of traditional bread, which are often lacking in existing gluten-free products made from alternative flours like rice or tapioca. By targeting only the harmful part of gluten, the company aims to offer a superior product in terms of quality and nutritional value.
The company's business model focuses on patenting and licensing its enzyme technology to food and drink producers rather than manufacturing final products directly. It operates in the biotechnology and food tech sectors, targeting the global gluten-free market. The technology also has potential applications in other areas, such as beer production, gluten-free animal feed, and pharmaceuticals.
Prozymi Biolabs has received support and funding from various organizations, including the University of Edinburgh's Data-Driven Entrepreneurship program, Scottish EDGE, Innovate UK, and the Industrial Biotechnology Innovation Centre (IBioIC). The company has participated in several accelerator programs, including the Biotech Innovators programme, to advance its research and commercialization efforts. It has established collaborations with academic institutions like the University of Edinburgh's Roslin Institute to develop and test its gluten-degrading enzymes.
Keywords: enzyme technology, gluten-safe, gluten-free, celiac disease, gliadin, food technology, wheat-based products, baking industry, food ingredients, biotechnology, bread production, gluten intolerance, food science, sustainable ingredients, licensing