Prozymi Biolabs Ltd.

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We are a biotech company that aim to revolutionise gluten-free market using gluten degrading enzymes for production of gluten free bread made of wheat.

The Team

Ioannis Stasinopoulos (CEO and Co-founder)

Andreas Andreou (CSO and Co-founder)

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Niki Christopoulou (COO)

Problem

Currently, the gluten-free market is dominated by bread products made from gluten-free flours (e.g. rice flour, tapioca starch, potato starch). The lack of gluten creates a dense, unnaturally crumbly, unpleasant texture. Furthermore, gluten-free products tend to be less nutritious as they contain low levels of proteins and nutrients and high levels of salt.

Solution 

Our innovative gluten-degrading enzyme technology will allow us to detoxify wheat dough and potentially wheat flour by removing "bad" gluten (gliadin) that causes health problems while retaining all other familiar benefits, enabling everyone to enjoy delicious baked products based on wheat or other popular grains.

Market

The global gluten-free market size was about $5.6 billion in 2020, and it is projected to reach a value of nearly $8.3 billion by 2025, growing at a CAGR of 8.1%. In the UK alone, the total revenue of the baking industry is $9 billion; gluten-free segment revenues 44.1% in 2020-21. The industry's profit is expected to increase from 8.2% to 11.3%, and the launch of new products with low and/or without gluten will rise and propel the industry.

Contact

Prozymi Biolabs website

Ioannis Stasinopoulos- LinkedIn