{"id":27068,"date":"2025-07-31T12:30:00","date_gmt":"2025-07-31T16:30:00","guid":{"rendered":"https:\/\/tribu.la\/prozymi-biolabs-develops-enzymes-for-gluten-safe-products\/"},"modified":"2025-07-31T12:30:00","modified_gmt":"2025-07-31T16:30:00","slug":"prozymi-biolabs-develops-enzymes-for-gluten-safe-products","status":"publish","type":"post","link":"https:\/\/tribu.la\/es\/prozymi-biolabs-develops-enzymes-for-gluten-safe-products\/","title":{"rendered":"Prozymi Biolabs Develops Enzymes for Gluten-Safe Products"},"content":{"rendered":"<p>Edinburgh-based Prozymi Biolabs is advancing enzyme technology to degrade gliadins, the gluten proteins that cause celiac disease. This innovation aims to create &#8216;gluten-safe&#8217; products, potentially transforming the baking industry by improving the taste and texture of gluten-free alternatives. The startup is currently optimizing enzyme activity for commercial applications.<\/p>\n<p><strong>Original excerpt:<\/strong> Prozymi Biolabs is not the first to explore enzymatic tools targeting gluten&#8230;<\/p>\n<p><strong>Source:<\/strong> <a href=\"https:\/\/agfundernews.com\/prozymi-biolabs-explores-how-bakers-could-have-their-cake-and-eat-it-too-with-gluten-safe-products\" target=\"_blank\" rel=\"noopener noreferrer\">AgFunderNews<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Prozymi Biolabs is not the first to explore enzymatic tools targeting gluten&#8230;<\/p>","protected":false},"author":16,"featured_media":27067,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_vp_format_video_url":"","_vp_image_focal_point":[],"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1035],"tags":[317,300],"content_format":[1036],"class_list":["post-27068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-global-innovation","tag-agtech","tag-food-tech","content_format-summary"],"acf":{"content_format":1036},"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/tribu.la\/wp-content\/uploads\/2026\/07\/Dough-istock-Oksana-Chaun.jpg","jetpack_sharing_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-09-11 16:57:53","action":"category","newStatus":"draft","terms":[337],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/posts\/27068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/comments?post=27068"}],"version-history":[{"count":0,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/posts\/27068\/revisions"}],"acf:term":[{"embeddable":true,"taxonomy":"content_format","href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/content_format\/1036"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/media\/27067"}],"wp:attachment":[{"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/media?parent=27068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/categories?post=27068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/tags?post=27068"},{"taxonomy":"content_format","embeddable":true,"href":"https:\/\/tribu.la\/es\/wp-json\/wp\/v2\/content_format?post=27068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}