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Gluten sensitivity can affect everyday choices, social experiences and personal wellbeing – yet many solutions focus on restriction rather than empowerment. With Glutosin®, STADA introduces a new approach that reflects both scientific progress and changing consumer expectations.
Glutosin® is a vegan enzyme-based food supplement developed for people with non-celiac gluten or wheat sensitivity. It uses Tolerase ® - prolyl oligopeptidase, an enzyme that starts breaking down gluten directly in the stomach, reducing immunogenic fragments before they reach the intestine. Added biotin supports the normal function of the intestinal mucosa, promoting the integrity of the gut barrier.
This mechanism is key because non-celiac gluten sensitivity lacks clear biomarkers and can be difficult to manage. As a result, many individuals adopt highly restrictive dietary patterns without clinical certainty – often diminishing quality of life. Glutosin® addresses this gap with a science-based, practical option for everyday use.
“People are looking for solutions that fit into their routines and gives back the joy of eating their favorite dishes, not products that make eating more complicated,” says Julia Emilia Kosa, International CHC Category Manager at STADA.
The formulation is histamine-free and free from gelatine, lactose, fructose, gluten and artificial colourings, reflecting a growing demand for transparent, minimalistic ingredients.
Glutosin® therefore represents more than a product launch: it signals a shift toward flexibility, comfort and autonomy in food choices, supported by credible science rather than dietary restriction.