How to reduce gluten in foods: a critical review of patents

Summary Specific gluten protein fractions cause major health problems to individuals with coeliac disease. The aim of this study was to review gluten reduction in foods based on information disclosed in patents, a rarely cited source, with support from science. Overall, 89 patents on gluten reduction in foods were published up to August 2024, and 79% reported unique information, not mentioned in the scientific literature. The most popular topics were wheat and barley genes modifications, proteolytic enzymes for brewing, and proteolytic bacterial starters for bread making. Other gluten detoxification and removal techniques comprised kernels sorting, as well as separation, binding, heating, and chemical treatments. Extensive degradation of gluten‐containing ingredients impaired much food properties, especially in bread. Few patented inventions on gluten reduction would meet the needs of coeliac persons because gluten‐free foods need to be prepared with low‐gluten ingredients, as confirmed by proper analytical techniques. Gluten proteins in wheat, barley, and rye cause celiac disease. Rarely cited in the scientific literature, food processing methods to reduce gluten were described in 89 patents published up to August 2024.