31 Jul 2017 --- DSM has secured European Union regulatory approval to market the first and only enzyme demonstrated to effectively break down residual gluten. Tolerase G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use in food supplements by the European Commission, following EFSA’s positive opinion on DSM’s novel food dossier.
Found in wheat, barley and rye, gluten is a protein complex that is rich in an amino acid called proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten. In the UK, for example, a recent report suggests that 13 percent of the population consider themselves to be non-celiac gluten sensitive. However, with gluten "hidden" in a surprisingly wide range of foods, maintaining a gluten-free diet can be difficult when eating away from home.
Tolerase G is aimed at gluten sensitive consumers that follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements.
“Gluten-free diets are becoming increasingly common, with many Europeans taking steps to reduce the adverse symptoms they experience after consuming such foods. However, it can be very difficult to avoid eating gluten altogether – especially when traveling or attending social events,” says Adrian Meyer, Marketing Manager Human Nutrition and Health, DSM. “Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten.”
At IFT earlier this year, DSM launched a new range of baking enzymes that enable bakeries and breadmakers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment, by improving the softness and moistness of their offerings.
The consumption of gluten-free food is on the rise worldwide. The US, for example, has seen consumption become much more widespread, with 1 in 3 US citizens having eaten gluten-free food in 2016 (32 percent), up from 24 percent in 2013. In Latin America, 1 in 10 Brazilians are trying to cut back on wheat or gluten in their diets and 11 percent of Brazilian consumers say that they would buy more bread and baked goods if there were more gluten-free varieties available.
Fokke van den Berg, Business Line Manager Baking Enzymes at DSM, notes: “The gluten-free bread market continues to grow and is becoming more interesting for traditional bakeries to move into. Close to 11 percent of the US population chooses a gluten-free diet in one way or the other. It’s really interesting to see this market grow.” From customer response, “softness” and “moistness” were the two areas where gluten-free bread could be improved. “We have made a toolbox of enzymes that bring this softness and moistness and we have had a trained sensory panel evaluate the bread. That will hopefully help to make gluten-free grow even further. The range includes amylases, a protease (to help make the proteins that are there more effective) and a xylanase.”