New Gluten World
A Revolutionary, Safe and Cost-effective Industrial Process for Gluten Detoxification in Cereals
Total Cost €
0EC-Contrib. €
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Explore the words cloud of the New Gluten World project. It provides you a very rough idea of what is the project "New Gluten World" about.
Project "New Gluten World" data sheet
The following table provides information about the project.
| Coordinator |
NEW GLUTEN WORLD S.R.L.
Organization address contact info |
| Coordinator Country | Italy [IT] |
| Project website | http://www.newglutenworld.com |
| Total cost | 1˙807˙418 € |
| EC max contribution | 1˙265˙192 € (70%) |
| Programme |
1. H2020-EU.3.2.4. (Sustainable and competitive bio-based industries and supporting the development of a European bioeconomy) 2. H2020-EU.3.2.1. (Sustainable agriculture and forestry) 3. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument) 4. H2020-EU.3.2.2. (Sustainable and competitive agri-food sector for a safe and healthy diet) |
| Code Call | H2020-SMEINST-2-2016-2017 |
| Funding Scheme | SME-2 |
| Starting year | 2016 |
| Duration (year-month-day) | from 2016-11-01 to 2018-10-31 |
Partnership
Take a look of project's partnership.
| # | ||||
|---|---|---|---|---|
| 1 | NEW GLUTEN WORLD S.R.L. | IT (FOGGIA FG) | coordinator | 1˙265˙192.00 |
Map
Project objective
'Led by inventor Carmen Lamacchia, New Gluten World (NGW) is a company that aims at bringing on the market its revolutionary proprietary technology that will be used in milling processes to detoxify gluten in wheat. The traditional approach to celiac disease – that is, a “gluten free” diet or detoxified gluten with expensive enzymes – will be replaced by a new, disruptive and cost-effective approach, where a natural and safe physic-chemical process modifies the toxic component of gluten, while leaving its mechanical, nutritional, and sensorial properties. Celiac, intolerant, and glutensensitive patients will have the chance of a new lifestyle, without suffering the “nutritional divide” with respect to healthy individuals. The methodology stems from the advanced biotech research conducted at the University of Foggia and addresses a grand social and economic challenge for Europe and for the world, where celiac patients are on average 1% of the world population, while 30% has gluten-sensitivity, with figures increasing every year. Thanks to a strong team, with industrial and technological expertise, NGW will enable milling companies (mostly SMEs) in Europe and abroad to adopt the process technology and related know-how, thus reinforcing the well-known leadership of the European agro-food industry in terms of quality, as opposed to intensive productions by other economic systems. The market opportunity is huge, fenced by a patent extended in 104 countries. Such opportunity will be seized by NGW moving from TRL #6 to TRL #8 and #9 in a 24-month time-span. Aiming to become the market leader for industrial processes in detoxifying gluten in cereals for all markets (backed products, pasta, ice-creams, beer), NGW plans to reach a turnover of over 100M€ by 2022, with an ambitious hiring plan of qualified workers in Europe. NGW received the prestigious NutriAward (2015) and a manifestation of interest from a leading European venture capital firm that will support its growth.'
Deliverables
| Social profiles: Google+, LinkedIn, Twitter, Facebook and a dedicate YouTube channel | Documents, reports | 2019-05-25 09:52:55 |
| Second Scientific paper | Websites, patent fillings, videos etc. | 2019-05-25 09:52:55 |
| Second submission of papers | Websites, patent fillings, videos etc. | 2019-05-25 09:52:55 |
| Communication materials: brochures, stickers, and other promotional gadgets | Documents, reports | 2019-05-25 09:52:55 |
| First Scientific paper | Websites, patent fillings, videos etc. | 2019-05-25 09:52:55 |
| Corporate website: an official website of the company NGW | Websites, patent fillings, videos etc. | 2019-05-25 09:52:55 |
| First submission of papers | Websites, patent fillings, videos etc. | 2019-05-25 09:52:55 |
| Communication and Dissemination Plan: main documents highlighting the communication strategy of NGW | Documents, reports | 2019-05-25 09:52:55 |
Take a look to the deliverables list in detail: detailed list of New Gluten World deliverables.
Publications
| year | authors and title | journal | last update |
|---|---|---|---|
| 2017 |
L. Landriscina, P. D\'Agnello, A. Bevilacqua, M.R. Corbo, M. Sinigaglia, C. Lamacchia Impact of gluten-friendlyâ„¢ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy published pages: 1258-1268, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2016.11.031 |
Food Chemistry 221 | 2019-06-11 |
| 2017 |
Adele Costabile, Triana Bergillos-Meca, Loretta Landriscina, Antonio Bevilacqua, Isidro Gonzalez-Salvador, Maria R. Corbo, Leonardo Petruzzi, Milena Sinigaglia, Carmela Lamacchia An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects published pages: , ISSN: 1664-302X, DOI: 10.3389/fmicb.2017.01722 |
Frontiers in Microbiology 8 | 2019-06-11 |
| 2018 |
Carmela Lamacchia, Daniela Musaico, Mary E. Henderson, Triana Bergillos-Meca, Morgane Roul, Loretta Landriscina, Ivana Decina, Giulia Corona, Adele Costabile Temperature-treated gluten proteins in Gluten-Friendlyâ„¢ bread increase mucus production and gut-barrier function in human intestinal goblet cells published pages: 507-514, ISSN: 1756-4646, DOI: 10.1016/j.jff.2018.07.047 |
Journal of Functional Foods 48 | 2019-05-25 |
| 2018 |
Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Milena Sinigaglia, Daniela Musaico, Maria R. Corbo, Carmela Lamacchia The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk published pages: , ISSN: 1664-302X, DOI: 10.3389/fmicb.2018.02042 |
Frontiers in Microbiology 9 | 2019-05-25 |
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