PAU Secures Patent for Gluten-free Whole Grain Flour Composition and Food Products

The Punjab Agricultural University (PAU) has achieved a significant milestone by securing a patent for a new 'Gluten-free Whole Grain Flour Composition and Food Products.' This innovative invention includes a gluten-free flour composition and products derived from it, such as gluten-free flatbreads. The research is led by Dr. Amarjeet Kaur, a retired Principal Food Technologist; Dr. Poonam Aggarwal Sachdev, a Principal Food Technologist; and Dr. Akanksha Pahwa from the Department of Food Science and Technology.  

In a statement celebrating this breakthrough, PAU's Vice-Chancellor Dr. Satbir Singh Gosal and Director of Research Dr. AS Datt commended the scientists for their pioneering work in addressing a critical dietary need for individuals with celiac disease and gluten intolerance.

Dr. Poonam Aggarwal highlighted the unique properties of this gluten-free flour, which enhances dough-making ability, texture, and overall product quality, while offering favorable sensory characteristics. She explained that celiac disease, an autoimmune condition triggered by gluten consumption, requires affected individuals to follow a strict gluten-free diet for life. This condition prevents people from consuming gluten-containing grains like wheat, rye, barley, and others. The new flour composition, therefore, presents a nutritious and safe option for those allergic to gluten or facing dietary restrictions due to gluten intolerance.

Dr. Khushdeep Dharni, Associate Director of PAU's Technology Marketing and Intellectual Property Rights (IPR) Cell, noted the immense market potential of this invention. The gluten-free segment continues to grow, fueled by increasing health awareness and rising diagnoses of gluten intolerance. Dr. Dharni encouraged food industry stakeholders and entrepreneurs to leverage this innovative solution and partner with PAU to bring these products to a broader market.

This advancement by PAU could reshape options available to gluten-sensitive consumers, offering them healthier alternatives to traditional gluten-based foods. 

Gluten-free flour offers numerous benefits, particularly for people with celiac disease or gluten intolerance. Adopting a gluten-free diet can lead to improved health, weight management, and increased energy levels.