Product Overview
An innovative enzyme-based gluten detoxification technology that transforms conventional wheat flour into a safer, less immunogenic product — without compromising taste, texture, or functionality.
The Technology
Novyra Bioinnovations has developed an innovative enzyme-based gluten detoxification technology that transforms conventional wheat flour into a safer, less immunogenic product while preserving its natural taste, texture, and functional properties.
Through a controlled microbial fermentation process, immunogenic gluten peptides are broken down into smaller, non-immunogenic fragments, significantly reducing their potential to trigger inflammation and adverse immune responses.
Request Product InformationA scalable, sustainable solution with no genetic modification involved.
Controlled microbial fermentation breaks down immunogenic peptides.
Natural flavor, elasticity, and functionality of wheat flour remain intact.
Reduces potential to trigger inflammation and adverse immune responses.
What We Build
Unified by a common foundation in microbiology and bioprocess optimization.
Enzyme-based and fermentation-driven approaches to create gluten-safe, probiotic-enriched, clean-label foods that are biologically effective — not just labeled differently.
Functional FoodsHarnessing bio-based technologies to address energy and resource challenges with an emphasis on environmentally responsible, scalable microbial systems.
SustainabilityOptimized microbial platforms for efficient, cost-effective production of high-value proteins spanning nutrition, therapeutics, and industrial applications.
Protein ProductionWhy It Matters
The technology offers a non-GMO, scalable, and sustainable solution for producing gluten-safe wheat-based products — creating new possibilities for individuals with gluten sensitivity and supporting the development of next-generation functional foods.
See the Innovation