Serbia: Green bioprocesses for gluten-free foods

The prevalence of gluten intolerance is four times higher than in the mid-20th century, and the only effective therapy is lifelong adherence to a gluten-free diet. However, the limited availability of natural, gluten-free viscoelastic ingredients poses a challenge for bakers striving to deliver high-quality alternatives. Serbia’s Novak Đoković is among those who have eliminated gluten from their diet, inspiring the University of Belgrade’s Faculty of Technology and Metallurgy to innovate new processes for gluten detoxification and develop gluten-free products based on natural raw materials.

The faculty launched the Eureka project BIOFLOSBAKE-LAVGLU in collaboration with Serbian company Sojaprotein and Romanian organisations Expergo Business Network, Natural Ingredients R&D and the National Research and Development Institute for Food Bioresources. Unlike the common strategy of removing gluten and compensating with additives, the consortium developed an original process to reduce gluten allergenicity whilst preserving food structure and nutritional value.

I really believe that enzymatic modification of gluten allergens has the potential to reshape how we produce safe, nutritious gluten free products. Participating in the Eureka project enabled us to turn this vision into reality by combining sustainable fibre extraction with advanced gluten detoxification, creating healthier ingredients for the wider food market.

Zorica Knežević-Jugović

This process modifies gluten structures through microwave-enzymatic detoxification, making allergenic epitopes accessible to specific proteases for cleaving without damaging viscoelastic properties. This breakthrough could transform how foods for gluten-intolerant individuals are produced, replacing elimination with safe enzymatic modification.

A second project outcome was the creation of prototype food products, including cookies, pasta and fruit juice, by converting soy industry by-products, such as husks and molasses, into valuable dietary fibres and specialty carbohydrates. This was achieved with targeted enzymatic extraction and microwave pretreatments, which is efficient and preserves valuable bioactive compounds.

The project partners validated nutritional and sensory qualities in trials. These demonstrated good water absorption, viscosity and stability, essential properties for high-quality gluten-free recipes. During experiments, the project team discovered that biscuits enriched with soy pectic fibres turned a dark golden colour and developed a surprising, pleasant caramel aroma. This unexpected effect, initially met with curiosity, became a favourite amongst testers.

Eureka and the Serbian Ministry of Science, Technological Development and Innovation connected the faculty with its project partners: BIOFLOSBAKELAVGLU combined academic integrity with industrial know-how, enabling young researchers at the faculty to work in international environments, gain hands-on experience in pilot plants and build lasting networks. The international collaboration was crucial for scaling up and validating research processes and strengthening European scientific ties.

The faculty presented its gluten-free cookies, pasta and fruit juice at the International Technological Fair, improving its visibility as a regional leader in sustainable ingredient production using local resources. The acquired knowledge and experience are now integrated into undergraduate, master’s and PhD courses, benefiting over 260 students. Already, BIOFLOSBAKE-LAVGLU has triggered several publications and one PhD thesis.

As consumer demand for gluten-free foods grows, the faculty has responded with practical solutions to create healthy, affordable gluten-free and non-allergenic gluten foods with improved taste, texture and health benefits. BIOFLOSBAKE-LAVGLU has boosted sustainability by valorising underused soy industry side streams, reduced the environmental footprint of gluten detoxification and improved local food security. The faculty’s delicious discoveries are now contributing to the growing functional food sector.