PURA is the brand that gives name to the first gluten-free wheat flour in the world. It will be available in 2025 for use by industrial manufacturers in creating gluten-free products, meeting the growing consumer demand for safe and delicious gluten-free options.

YES. PURA flour complies with European Regulation (EU) No. 828/2014, ensuring gluten levels below 10 PPM, making it safe for celiac consumers and individuals with NCGS. This allows our B2B partners to confidently produce gluten-free products that meet strict regulatory standards.

YES. Products made with PURA flour comply with current gluten-free regulations (EU Regulation No. 828/2014), ensuring less than 20 mg/kg of gluten. This offers manufacturers a safe and reliable option for certified gluten-free goods.

Gluten is present in various aspects of our daily lives, including pastries, bakery items, meat and fish preparations, biscuits, sauces, infant nutrition, dietary supplements, breaded products, and more.

Oats are naturally gluten-free. However, due to being cultivated in fields alongside wheat, they may be contaminated with wheat during harvesting and processing. This has led to oats being included in the list of gluten-containing cereals, making them unsafe for individuals with celiac disease.

Fortunately, gluten-free oats are now available in the market, specifically labeled as “gluten-free,” ensuring they are safe for consumption by those with celiac disease.

Celiac disease is an autoimmune, chronic, multisystemic, and hereditary disorder. The consumption of gluten, even in small quantities, affects the villi of the small intestine, leading to poor nutrient absorption and resulting in nutritional deficiencies.

Wheat allergy is an allergic reaction to proteins found in wheat, which the body mistakenly recognizes as harmful, leading to the production of antibodies. Symptoms can occur through ingestion or inhalation of wheat flour and may include swelling, skin rashes, breathing difficulties, or even anaphylaxis. It is important to note that wheat allergy is different from celiac disease, which involves an immune response specifically to gluten.

Non-celiac gluten sensitivity/NCGS is a disorder that is also associated with the consumption of gluten and other wheat components. It is characterized by the emergence of intestinal and extraintestinal symptoms similar to those experienced by celiac people. Although adhering to a gluten-free diet leads to improvement, it does not meet the diagnostic criteria for “celiac disease”.

We work to incorporate agrifood by-products into our mixes, including those that naturally contain antioxidants, such as Sulforaphan-Smart, a broccoli-derived ingredient, in collaboration with partners like Ingredalia.

YES. PURA flour is developed to match the taste and texture of traditional wheat flour, allowing manufacturers to create gluten-free products without compromising on quality, giving them a competitive edge.

We aim to reach as many celiac individuals as possible. At this moment, due to logistical constraints, we will focus on EU countries such as Spain, France, and Italy. Our method of commercialization is through industrial companies, which will determine the points of sale based on their distribution strategies.