We use natural proteins to rebuild the structure gluten provides, so gluten-free food can be good food.
For the roughly one in a hundred people living with celiac disease, gluten-free is not a preference. It is the treatment. But gluten-free products are typically built largely from starch, and starch carries no protein. That is a nutritional gap for everyone eating gluten-free, and it matters most for the people who have no choice. In most gluten-free products, protein is something you add back. In ours, protein is the structure itself.
A systematic, data-driven platform for screening natural proteins and identifying combinations with functional properties suited for specialty food applications.
Emera Foods, LLC is an independent food technology company based in Boston, Massachusetts.