CELIWHEAT Reaches Its Final Stage
After months of research, trials, analyses, and learning, we are now entering the final stage of the CELIWHEAT project at Bread Free.
This is not just another “gluten-free product.” It’s a comprehensive, scientifically validated process, recognized by the Spanish National Accreditation Body (ENAC), that could open new doors for millions of people living with celiac disease.
Our goal has always been clear: a gluten-free diet shouldn’t be a restriction, but rather a celebrated choice for everyone.
This progress has been possible thanks to the support of the 2022 Industrial PhD Program from the Government of Navarra. Together, we’ve moved closer to delivering a gluten-free ingredient that is innovative, technically sound, and sensory-appealing.
The research is being conducted by María Cartagena, and mentored by Dr. Mario Quintanilla.
Grant reference number: 0011-1408-2022-000016
“The Government of Navarra has funded the recruitment of the PhD
