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Coeliac disease, once underestimated, now affects around 1% of the Italian population and represents a real challenge for food safety. It is joined by gluten sensitivity, which affects more than 7% of the population. The latter is a condition in which, even in the absence of coeliac disease, the intake of gluten causes similar symptoms, such as bloating, headaches and intestinal disorders. Both conditions have pushed the gluten-free market towards rapid evolution, opening up space for technological innovation driven by start-ups ready to revolutionise the way gluten-free food is handled.
Celiac disease and gluten sensitivity, from diet to technological innovation
For years, food safety was mainly based on certifications, product lists and certified restaurants. Now, new technologies make it possible to quickly and accurately verify the presence of gluten directly in the field, benefiting both coeliacs and those suffering from gluten sensitivity.
Startups at the forefront
6Sensor Labs – Nima (USA)
A pioneer with the Nima portable device, which allows quick and easy testing, analysing traces of gluten down to 20 ppm.
Allergy Amulet (USA)
It develops a portable ‘amulet’ that can detect several allergens, including gluten, providing results within minutes.
GlutenTox (Europe)
Professional and domestic kits to detect the presence of gluten on food and surfaces, already used in various restaurants and laboratories.
Glutensens (Italy)
Italian start-up offering an innovative device to detect gluten even in cooked food, guaranteeing immediate and continuous safety in the restaurant and catering industry.
From personal need to the global market
The gluten-free emergency has generated a fast-growing market with specialised business models:
- food delivery gluten free with certified partners;
- vertical e-commerce that simplifies secure purchasing;
- meal kit and subscription box, for stress-free cooking at home.
Challenge contamination, how technology helps
Cross-contamination is a constant risk. New technologies are revolutionising control:
- portable sensors such as Nima and Glutensens for immediate testing;
- blockchain and IoT for complete traceability from field to plate;
- dedicated software for secure kitchen and process management.
Research and Development
Biotech research is going further:
- innovative enzymes that degrade gluten in the stomach;
- fermentation and genome editing to create low-risk cereals;
- alternatives to traditional cereals with teff, millet, sorghum and pseudocereals such as quinoa.
Social impact and growth prospects
The gluten-free market will be worth more than $20 billion by 2026, driven by increasing diagnoses and growing health and wellness awareness.
Conclusion, technology and quality of life
Coeliac disease and gluten sensitivity are no longer niche conditions, but levers of technological and social innovation. Start-ups like Glutensens show how technology and sensitivity can guarantee safety and normality for millions of people.
Note to reader: the author is CEO of Beeco and works with investment funds active in agritech, which may have supported or will support some of the startups mentioned in the future.
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