At Shiraz University, a manufacturer of gluten free products has been established.
A manufacturer producing Gluten-free products is set up and put into operation at the Faculty of Agriculture of Shiraz University, as stated by the Public Relations Department.
On the sidelines of this event, Dr. Mahboubeh Fazaeli, a faculty member of the Department of Food Science and Technology of Shiraz University and the CEO of this factory, said: "Zarrin Daneh Royan Company, located in the Growth Center of Shiraz University, was established in 2020 with the aim of producing gluten-free products suitable for Celiac patients and a line of gluten free products has been launched at the Faculty of Agriculture in Shiraz University under my management since June 2023.".
She stated: "Currently, 1 to 1.5 percent of the world's population is suffering from Celiac disease. Celiac disease is a common autoimmune disorder caused by the ingestion of Gluten proteins. After the consumption of foods which contain Gluten, people with Celiac disease have difficulty in digestion. This causes small intestine walls to get damaged and inhibits absorption of substances into the intestinal tract. There is no cure for this disease, so the most important and crucial step for Celiac patients is a Gluten Free Diet.
The faculty member of the Department of Food Science and Technology of Shiraz University said: In order to produce gluten-free products wheat, rye and barley should be removed from the formulation and gluten-free cereals (corn, rice, millet and sorghum), pseudo-cereals (Bakvite, Quinoa and Amarant) and other gluten-free plant sources (potatoes, soybeans and tapioca) can be used.
He added: The Zarrin Daneh Royan Company's mission is to produce gluten free products with good quality, nutritional value and sufficient shelf life without the need for storage at freezer.
According to the CEO of Zarrin Daneh Royan Company, the production of gluten-free products is carried out under strict controlled conditions and under the supervision of a well-equipped laboratory to control the contamination of raw materials and final product to gluten and enter the market with proper packaging.
Dr. Fazaeli said: In order to expand the gluten-free products available in stores across the country, the company has started its products with toast, cake and bread flour, cake flour and gluten-free pancakes, and will continue to produce other gluten-free products such as biscuits, cookies and pasta.
