Summary

• DSM secures regulatory approval to market the first and only enzyme demonstrated to effectively break down residual gluten in the European Union 
• Tolerase® G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use in food supplements by the European Commission, following EFSA’s positive opinion on DSM’s novel food dossier 
• Tolerase® G is aimed at gluten sensitive consumers that follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase® G degrades gluten molecules more effectively than other commercially available supplements 

DSM secures regulatory approval to market the first and only enzyme demonstrated to effectively break down residual gluten. Tolerase® G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use in food supplements by the European Commission, following EFSA’s positive opinion on DSM’s novel food dossier.  

Found in wheat, barley and rye, gluten is a protein complex that is rich in an amino acid called proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten. In the UK, for example, a recent report suggests that 13% of the population consider themselves to be non-celiac gluten sensitive. However, with gluten ‘hidden’ in a surprisingly wide range of foods, maintaining a gluten-free diet can be difficult when eating away from home.

Tolerase® G is aimed at gluten sensitive consumers that follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase® G degrades gluten molecules more effectively than other commercially available supplements. 

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