Prozymi Biolabs

Prozymi Biolabs exploits gluten degrading enzymes to produce gluten-free bread made from wheat. This will allow us to retain the cherished familiar taste and aroma of bread without using exotic gluten-free flours or further artificial additives. The enzymes come from non-pathogenic microbes isolated from natural sourdough starters and prepared from different Scottish varieties of wheat and barley. Our goal is to provide nutritious gluten-free bread with a distinctive texture, flavour and aroma at a lower price, and with minimum environmental impact.