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No gluten? No problem!
Engineering for a better world


Around the world foods produced from wheat, barley and rye represent a common foundation for healthy diets, and also provide us with some of our favorite indulgences and treats. Most of us will enjoy a sandwich, bowl of pasta, slice of cake or a biscuit without a second thought. But for some people, eating these common foods can have serious health consequences. This is because the grains that they are made from contain a natural protein called gluten.

For the majority for the population consuming gluten is harmless, but for about 1% of the population, eating even tiny amounts of the protein causes celiac disease, an autoimmune disorder that damages the lining of the small intestine. This damage eventually prevents normal absorption of nutrients from food, and can lead to malnutrition.

For decades, GEA and Pavan have been developing process technologies to provide leading-edge technology to manufacturers and consequently feeding solutions to people affected by these issues.

Find out how in the video below.

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Video: Gluten Free Long-cut Pasta line - Whole rice flour

Case history: line for gluten free pasta, Italy