MOLYCEMIC is a novel processing technology, developed by MOLINO FAVERO, that enables the possibility of producing cereal based, gluten-free flours with a very low content of available carbohydrates: 30% instead of the usual 70%. MOLYCEMIC flours will be targeted to people suffering from celiac disease, diabetes or overweight. The unique combination of gluten-free and low carbohydrate properties make them especially suited for these groups of population who either cannot consume gluten (celiacs) or may benefit from a low carbohydrates diet (diabetics and people with overweight). Only in Europe, there are around 5 million people diagnosed with celiac disease, 33 million of diabetics and it is estimated that 20% of the European population are obese. This means more than 100 million of people could benefit from MOLYCEMIC flours unique properties.
The greatest advantage of MOLYCEMIC when compared to other gluten-free, low carbohydrates flours is that it is the technology and not the selection of ingredients what allows for these properties. MOLYCEMIC flours can be used to produce gluten-free, low carbohydrates flour based foodstuffs (e.g. pasta or bread) with very similar characteristics and taste to those of the traditional products.
MOLYCEMIC is targeted to 3 different groups of end users: food processing companies who will use the flours and technology to produce their end products, retailers who will sell the flours to the final consumers and consumers who will purchase our flours directly through an online sales channel.
MOLYCEMIC has been demonstrated at TRL6 with the production of representative samples of low carbohydrates corn and rice flours. The objective of MOLYCEMIC is to bring this technology to a commercial stage, placing on the market new cereal based flours that allow for manufacturing, gluten-free, low carbohydrates final products like pasta, bread, confectionery or snacks.
