DSM announced that the EU has approved the first and only enzymes developed by them to effectively destroy residual gluten into the market. According to the European Food Safety Authority's review of DSM's application materials, the European Commission has allowed Tolerase G – or Aspergillus Niger prolyl oligopeptidase as a dietary supplement to be added to foods.
Gluten is a protein mixture found in wheat, barley and rye, rich in proline. The human body cannot effectively destroy proline-rich proteins, which is why some people are sensitive to gluten. For example, a recent report said that in the UK, 13% of people think they have no gluten allergy. Surprisingly, however, gluten is hidden in a variety of foods and is not eaten at home, making it difficult to guarantee a gluten-free diet.
Tolerase G is designed to help gluten-sensitive consumers enjoy a gluten-free diet or avoid eating gluten, but also wants to help their stomach destroy and digest residual gluten. Studies have shown that Tolerase G is effective in degrading gluten molecules compared to Other commercial dietary supplements .
“ Many Europeans are taking steps to reduce the adverse effects of eating cereals, so gluten-free meals are becoming more common. However, to avoid gluten intake when traveling or participating in social activities, It’s hard. †Adrian Meyer , marketing manager for DSM Human Nutrition and Health , said, “Tolerase G offers manufacturers the opportunity to create unique dietary supplements so they can greatly improve the lives of people with gluten allergy. Let more and more people enjoy the freedom of eating out without having to endure the discomfort caused by residual gluten. "
The trend of global gluten-free food consumption is rising. For example, in the United States this super universal gluten-free consumption patterns have changed, and in 2016 three US citizens who have a choice gluten-free food (nearly 32%), while the figure in 2013 was only 24% . In Latin America, 1 in 10 Brazilians are trying to reduce the intake of wheat or gluten in their diet, and 11% of Brazilian consumers say they will buy more bread if more gluten-free varieties appear. And baked goods.
Fokke van den Berg, head of DSM's bakery enzyme business, explained: “ Almost 11% of Americans are looking for gluten-free meals. The gluten-free bread market continues to grow, and many traditional pastry houses want to get involved in this market. Seeing the market growth is exciting. From the feedback of customers, softness and moisturizing are two aspects that need to be improved for gluten-free bread. We have developed an enzyme kit for improving the softness and moisturization of bread. and trained professional staff to help us evaluate the sensory evaluation of bread quality. the enzyme family includes amylase, protease (protein to help become more efficient) and xylanase. "
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