Two Italian women and scientists are the ones who could totally change the life of celiacs, that is, of those who can't stand the gluten contained in some foods.
The idea is to extract proteins from corn similar to that of gluten, to be added to food products for celiacs. This is to replicate the flavour, consistency and crumbliness of bread, biscuits and desserts, which only flour can provide. Thanks to this excellent result, theEuropean Patent Office has inserted the two scientists, Virna Cerne and Ombretta Polenghi, among the finalists of the European Inventor Award 2016 in the "Industry" category.
The winners will be announced on 9 June in Lisbon. The method patented by the two Italians consists in mixing the maize, or a product derived from it, in a solution of water and alcohol and heating it. "Even if you have to give up gluten for the rest of your life - said Virna Cerne - it doesn't mean that you can't fully enjoy the flavor of food".
