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New Gluten World

A Revolutionary, Safe and Cost-effective Industrial Process for Gluten Detoxification in Cereals

Total Cost €


EC-Contrib. €






 New Gluten World project word cloud

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.

leadership    toxic    thanks    2015    glutensensitive    celiac    fenced       population    milling    huge    companies    received    opposed    university    markets    carmen    wheat    inventor    enzymes    workers    expertise    safe    intolerant    for       team    quality    stems    disease    smes    pasta    foggia    led    technological    sensitivity    extended    backed    replaced    modifies    grand    lifestyle    industry    qualified    hiring    firm    reinforcing    natural    30    proprietary    detoxify    plans    industrial       market    diet    methodology    seized    plan    ice    suffering    beer    nutritional    chemical    patent    social    patients    divide    detoxifying    physic    agro    time    prestigious    leaving    figures    food       100m    creams    capital    turnover    economic    abroad    chance    opportunity    2022    leader    cereals    manifestation    world    disruptive    free    expensive    healthy    moving    span    company    venture    ngw    individuals    trl    gluten    sensorial    intensive    lamacchia    24    nutriaward    mostly    104    respect    biotech    detoxified    productions    mechanical    countries    revolutionary   

Project "New Gluten World" data sheet

The following table provides information about the project.


Organization address
postcode: 71121
website: n.a.

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Italy [IT]
 Project website
 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


Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    NEW GLUTEN WORLD S.R.L. IT (FOGGIA FG) coordinator 1˙265˙192.00


 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.'


List of 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.


year authors and title journal last update
List of publications.
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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