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  • Scott Adams
    Scott Adams

    By Scott Adams •

    Ukko Raises $40M for AI-enabled Gluten-Free Allergy and Food Solutions

    Reviewed and edited by a celiac disease expert.

    Ukko will use AI-design to create non-allergenic gluten protein and gluten-neutralized ingredients that can be used to in baked goods for celiacs and people with gluten sensitivity.

    Ukko Raises $40M for AI-enabled Gluten-Free Allergy and Food Solutions - Image: Ukko
    Caption: Image: Ukko

    Celiac.com 07/29/2021 - Ukko, a company focused on developing artificial-intelligence designed products and solutions to food allergies, just announced a successful $40 million funding round. 

    Their first effort will be to develop non-allergenic gluten protein and gluten-neutralized ingredients that can be used to in baked goods for celiacs and people with gluten sensitivity.

    Celiac.com Sponsor (A12):
     At the same time, they are also working on a safe peanut allergy treatment that focuses on creating a safer therapeutic approach for allergic people undergoing desensitization treatment. Ukko plans to develop a safer peanut allergy treatment by using their non-allergenic version of peanut protein.

    For gluten allergies, Ukko is working on a safe gluten protein that can be used for numerous products in both commercial and manufacturing markets. Interestingly, Ukko also plans to use its flour products to produce their own line of gluten-free bread that will be available commercially.

    Current investors in Ukko include lead investor Leaps by Bayer, the venture arm of the pharmaceutical giant, Continental Grain Company, PeakBridge Ventures, SkyViews Life Science and Fall Line Capital, Khosla Ventures, Innovation Endeavors, and TIME Ventures.

    Read more in Food Dive.

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    Khastiana

    I have to wonder if these people realize other grains and grains proteins cause just as much damage as gluten itself, like quinoa.

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    trents
    1 hour ago, Khastiana said:

    I have to wonder if these people realize other grains and grains proteins cause just as much damage as gluten itself, like quinoa.

    Other than barley and rye, the two other gluten containing grains that celiacs and people with NCGS must avoid, I am not aware of other grains, with the possible exception of oats for some celiacs, that "cause as much damage as gluten itself. Certainly, quinoa has always been considered a safe alternative to wheat, barley and rye for celiacs. Can you be more specific please and can you provide some references to substantiate your claim?

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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