CELIWHEAT: Innovation for an Inclusive Gluten-Free Diet
At Bread Free, we are committed to research and innovation as a driving force for change to improve the quality of life of people with celiac disease.
One of our most exciting projects is CELIWHEAT, an initiative created with a clear goal:
To design wheat-based food products suitable for a gluten-free diet, without compromising the organoleptic experience of wheat.
What is CELIWHEAT?
CELIWHEAT is a research project framed within the 2022 Industrial PhD Program by the Government of Navarra, which funds the recruitment of research staff in companies for the development of PhD theses in collaboration with scientific institutions.
Thanks to this program, we have launched a strategic line of research covering the entire R&D process, from initial formulation to industrial application in bakery products — including the characterization of gluten-free flours and breads made from wheat flour processed to reduce its gluten content below 20 ppm.
The project is being developed through the PhD thesis of María Cartagena (R&D Technician at Bread Free), and mentored by Dr. Mario Quintanilla, with the support of a scientific team committed to food innovation.
“The Government of Navarra has funded the recruitment of the PhD candidate under the 2022 Industrial PhD Program.”
Research with Impact
This project not only seeks to advance scientific and technological knowledge, but also to contribute to building a more inclusive and accessible food system.
At Bread Free, we take part in public-private projects focused on industrial research to advance health and well-being.
Grant reference number: 0011-1408-2022-000016
