Summary
"Led by inventor Carmen Lamacchia, New Gluten World (NGW) is a company that aims at bringing on the market its
revolutionary proprietary technology that will be used in milling processes to detoxify gluten in wheat. The traditional
approach to celiac disease – that is, a “gluten free” diet or detoxified gluten with expensive enzymes – will be replaced by a
new, disruptive and cost-effective approach, where a natural and safe physic-chemical process modifies the toxic
component of gluten, while leaving its mechanical, nutritional, and sensorial properties. Celiac, intolerant, and glutensensitive
patients will have the chance of a new lifestyle, without suffering the “nutritional divide” with respect to healthy
individuals. The methodology stems from the advanced biotech research conducted at the University of Foggia and
addresses a grand social and economic challenge for Europe and for the world, where celiac patients are on average 1% of
the world population, while 30% has gluten-sensitivity, with figures increasing every year.
Thanks to a strong team, with industrial and technological expertise, NGW will enable milling companies (mostly SMEs) in
Europe and abroad to adopt the process technology and related know-how, thus reinforcing the well-known leadership of the
European agro-food industry in terms of quality, as opposed to intensive productions by other economic systems. The
market opportunity is huge, fenced by a patent extended in 104 countries. Such opportunity will be seized by NGW moving
from TRL #6 to TRL #8 and #9 in a 24-month time-span. Aiming to become the market leader for industrial processes in
detoxifying gluten in cereals for all markets (backed products, pasta, ice-creams, beer), NGW plans to reach a turnover of
over 100M€ by 2022, with an ambitious hiring plan of qualified workers in Europe.
NGW received the prestigious NutriAward (2015) and a manifestation of interest from a leading European venture capital
firm that will support its growth."
revolutionary proprietary technology that will be used in milling processes to detoxify gluten in wheat. The traditional
approach to celiac disease – that is, a “gluten free” diet or detoxified gluten with expensive enzymes – will be replaced by a
new, disruptive and cost-effective approach, where a natural and safe physic-chemical process modifies the toxic
component of gluten, while leaving its mechanical, nutritional, and sensorial properties. Celiac, intolerant, and glutensensitive
patients will have the chance of a new lifestyle, without suffering the “nutritional divide” with respect to healthy
individuals. The methodology stems from the advanced biotech research conducted at the University of Foggia and
addresses a grand social and economic challenge for Europe and for the world, where celiac patients are on average 1% of
the world population, while 30% has gluten-sensitivity, with figures increasing every year.
Thanks to a strong team, with industrial and technological expertise, NGW will enable milling companies (mostly SMEs) in
Europe and abroad to adopt the process technology and related know-how, thus reinforcing the well-known leadership of the
European agro-food industry in terms of quality, as opposed to intensive productions by other economic systems. The
market opportunity is huge, fenced by a patent extended in 104 countries. Such opportunity will be seized by NGW moving
from TRL #6 to TRL #8 and #9 in a 24-month time-span. Aiming to become the market leader for industrial processes in
detoxifying gluten in cereals for all markets (backed products, pasta, ice-creams, beer), NGW plans to reach a turnover of
over 100M€ by 2022, with an ambitious hiring plan of qualified workers in Europe.
NGW received the prestigious NutriAward (2015) and a manifestation of interest from a leading European venture capital
firm that will support its growth."
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/732640 |
| Start date: | 01-11-2016 |
| End date: | 31-10-2018 |
| Total budget - Public funding: | 1 807 418,25 Euro - 1 265 192,00 Euro |
Cordis data
Original description
"Led by inventor Carmen Lamacchia, New Gluten World (NGW) is a company that aims at bringing on the market itsrevolutionary proprietary technology that will be used in milling processes to detoxify gluten in wheat. The traditional
approach to celiac disease – that is, a “gluten free” diet or detoxified gluten with expensive enzymes – will be replaced by a
new, disruptive and cost-effective approach, where a natural and safe physic-chemical process modifies the toxic
component of gluten, while leaving its mechanical, nutritional, and sensorial properties. Celiac, intolerant, and glutensensitive
patients will have the chance of a new lifestyle, without suffering the “nutritional divide” with respect to healthy
individuals. The methodology stems from the advanced biotech research conducted at the University of Foggia and
addresses a grand social and economic challenge for Europe and for the world, where celiac patients are on average 1% of
the world population, while 30% has gluten-sensitivity, with figures increasing every year.
Thanks to a strong team, with industrial and technological expertise, NGW will enable milling companies (mostly SMEs) in
Europe and abroad to adopt the process technology and related know-how, thus reinforcing the well-known leadership of the
European agro-food industry in terms of quality, as opposed to intensive productions by other economic systems. The
market opportunity is huge, fenced by a patent extended in 104 countries. Such opportunity will be seized by NGW moving
from TRL #6 to TRL #8 and #9 in a 24-month time-span. Aiming to become the market leader for industrial processes in
detoxifying gluten in cereals for all markets (backed products, pasta, ice-creams, beer), NGW plans to reach a turnover of
over 100M€ by 2022, with an ambitious hiring plan of qualified workers in Europe.
NGW received the prestigious NutriAward (2015) and a manifestation of interest from a leading European venture capital
firm that will support its growth."
Status
CLOSEDCall topic
SMEInst-07-2016-2017Update Date
27-10-2022
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H2020-EU.3.2. SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy
H2020-EU.3.2.4. Sustainable and competitive bio-based industries and supporting the development of a European bioeconomy
