After years of research, we have been able to create a process that combines biotechnology and Artificial Intelligence that allows us to elaborate gluten-free wheat, barley and rye flours.

Besides being suitable for individuals with celiac disease, it maintains the texture, flavor, and nutritional quality of the cereal.

Our technology is committed to the Environment, as we reuse agrifood by-products, reducing the environmental impact at the same time.

Currently, we are in the scaling phase and collaborating with industrial partners to produce gluten-free products, which are expected to hit the market by the end of 2024.