Following European regulatory approval, DSM is launching a unique enzyme that breaks down residual gluten, helping consumers that are sensitive to the proteins found in wheat, barley and rye.

DSM said its Tolerase G –  or Aspergillus Niger prolyl oligopeptidase – is the first and only enzyme that has demonstrated its ability to effectively break down residual gluten. According to the company, studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements.

Eating a gluten-free diet can be difficult with the proteins sometimes “hidden” in a variety of foods, DSM said, citing a recent report that suggested 13% of the UK population considered itself to be non-celiac gluten sensitive.

Adrian Meyer, DSM’s marketing manager for human nutrition and health, said that gluten-free diets are becoming increasingly common, with many people taking steps to reduce their adverse symptoms, given that it can be very difficult to avoid eating gluten, especially when traveling or attending social events.

“Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten-sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten,” he said.