{"id":18286,"date":"2026-04-30T14:55:08","date_gmt":"2026-04-30T12:55:08","guid":{"rendered":"https:\/\/ultimabozza.it\/from-cnr-a-gluten-free-wheat-bread\/"},"modified":"2026-04-30T14:57:40","modified_gmt":"2026-04-30T12:57:40","slug":"from-cnr-a-gluten-free-wheat-bread","status":"publish","type":"post","link":"https:\/\/ultimabozza.it\/en\/from-cnr-a-gluten-free-wheat-bread\/","title":{"rendered":"From CNR a gluten free wheat bread"},"content":{"rendered":"\n

In the laboratories of theFood Science Institute of the National Research Council<\/strong> (the CNR-Isa in Avellino), something that until a few years ago seemed impossible has been achieved: a bread made from real wheat flour with a native gluten content below 20 ppm<\/strong> (parts per million). A decisive threshold, because it is precisely the one set by international standards to classify a food as “gluten-free.” <\/p>\n\n

The result-described<\/a> in the scientific journal Food Frontiers-is<\/strong> the result of years of research conducted in the laboratory led by Mauro Rossi, a researcher at CNR-Isa. It is not a product that replaces wheat flour with naturally gluten-free alternatives, such as rice or corn. Instead, it is bread made from real wheat flour, from which gluten has been removed or rendered harmless for those with a form of intolerance to this substance. <\/p>\n\n

How enzyme technology works<\/strong><\/h3>\n\n

At the heart of the process is a food-grade enzyme-microbial transglutaminase-used <\/strong> to treat wheat flour. This treatment detoxifies the gluten, making it no longer recognizable by the immune system of people with celiac disease or intolerance. In a second stage, the treated gluten is separated and differentially recovered; then recombined with wheat starch, it reconstitutes a flour that retains the typical technological and organoleptic characteristics of traditional wheat. <\/p>\n\n

A key point: the technology has been validated not only on the technological level, but also on the immunological level. Celiac disease, in fact, is not simply a food intolerance, but an autoimmune disease: the immune system reacts to gluten by damaging the intestinal mucosa. Therefore, it was not enough to prove that the bread “tasted like wheat”; it was necessary to prove that it did not trigger the immune response typical of celiac disease. And the results, according to the researchers, confirm both goals. <\/p>\n\n

Studies conducted in collaboration with the group of lecturer Gianluca Giuberti<\/strong>, from the Catholic University of Piacenza, also revealed an additional advantage: the prototype bread shows nutritional superiority over traditional gluten-free products already on the market.<\/p>\n\n

Celiac disease and gluten intolerance: a growing problem<\/strong><\/h3>\n\n

The importance of this finding is best understood by looking at the numbers. Celiac disease affects about 1 percent of the world’s population-a seemingly low percentage, but one that translates into about 80 million people. In Italy, according to data from the Ministry of Health, diagnosed celiacs number about 280,000<\/strong>, but undiagnosed cases are estimated to be more than double that number: an“iceberg diseas<\/strong>,” as gastroenterologists call it, of which only the tip is visible. <\/p>\n\n

Alongside celiac disease, so-calledNon-Celiac Gluten Sensitivity (NCGS<\/strong>) has become widespread in recent decades: a condition only recently recognized by the scientific community, which involves symptoms similar to those of celiac disease – bloating, fatigue, abdominal pain, headache – but in the absence of typical immunological markers. Some estimates put it at 3 to 6 percent of the population with this problem, although the figures vary considerably depending on the studies. <\/p>\n\n

Added to these is wheat allergy-distinct from both celiac disease and NCGS-which affects about 0.5 percent of the general population, with higher peaks among children. Overall, an estimated 5 to 8 percent of people of adult age in Western countries follow or have followed a gluten-free diet, either for medical reasons or by personal choice. <\/p>\n\n

A rapidly expanding global market<\/strong><\/h3>\n\n

These numbers have fueled the growth of a global gluten-free market now worth billions. According to the most recent estimates, the sector has reached a value of several billion dollars worldwide and continues to grow at an annual rate of between 9 percent and 10 percent. In Italy, the market for gluten-free products is worth about 400 million euros a year<\/strong>, with steady growth driven both by demand from diagnosed celiacs and a growing segment of consumers sensitive to the problem. <\/p>\n\n

Traditional gluten-free products are made with flours made from corn, rice, buckwheat, tapioca, or a combination of these. They often turn out to be lower in fiber, higher in added sugars and fats to compensate for the lack of elasticity, and have a lower nutritional profile than gluten-free equivalents. <\/p>\n\n

Why this bread is different from everything else<\/strong><\/h3>\n\n

This is where the work of CNR-Isa marks a sharp discontinuity. “The bread we have obtained represents the world’s first example in the gluten-free dietary-therapeutic sector, intended primarily for people with intolerance, celiac disease and gluten sensitivity,” explains researcher Mauro Rossi. “Products currently classified as gluten-free are based exclusively on flours that are naturally gluten-free, and therefore very different organoleptically and technologically from wheat. Our product opens a completely innovative scenario in the sector, in line with the expectations of intolerant individuals.” <\/p>\n\n

In essence: no longer a substitute, but real wheat bread-with the crust, crumb, chewability and flavor of traditional bread-that, however, does not contain dangerous levels of gluten for those with celiac disease or intolerance. An achievement that meets one of the most concrete, everyday needs of millions of people: to eat bread without feeling excluded from the table. <\/p>\n\n

There is still a long way to go from the laboratory to the supermarket: the prototype built on a pilot plant in Avellino will have to go through further validation, scale-up production and regulatory processes. But the scientific basis is there, the international patent is filed and the results published in a peer-reviewed journal. Italian public research opens a path for the food industry to follow. <\/p>\n","protected":false},"excerpt":{"rendered":"

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