Identifying gluten quickly: the challenge facing Glutensens

The founder of Glutensens, a start-up that announced its first round of funding a few days ago, as we reported here, Chiara Di Lorenzo, and manager Andrea Zanella (pictured) explain why they have focused on a rapid gluten testing tool: first for HoReCa, then for industry and consumers. Launch scheduled for mid-2026.

“We want people with coeliac disease to be able to enjoy any food (Taste) and trust what they eat (Trust), both at home and in restaurants, thanks to a simple and reliable test (Test).” This is how Chiara Di Lorenzo, researcher at the University of Milan and founder of Glutensens, opens her story: a project that began in academia and grew with a clear market thesis.

From research to pre-seed (achieved on her own)

The first step was not a foregone conclusion: pre-seed funding was obtained when Chiara was still alone at the helm. ‘Three factors were important: solid scientific results that were superior to existing methods, growing demand for rapid, portable solutions from businesses, restaurants and consumers, and a clear roadmap from prototype to industrialisable product, with initial partnerships already in place,’ she explains. Looking back, she would make the same choices again, but “I would also have pursued a scientific plan B and devoted more resources to due diligence: the time and complexity involved had been underestimated.”

What it is (and what it is not)

Glutensens is working on a rapid tool to detect traces of gluten in a very short time and on foods of different origins, including cooked foods, with the aim of keeping usage costs low. “The benefit is the reliability of the measurement and, for restaurants, the validation of the process: being able to guarantee customers a ‘gluten-free’ dish with immediate verification,” say the founders. Important note: Glutensens is not a medical device and the claimed performance will be subject to the usual validation and certification processes before entering the market.

The arrival of Andrea Zanella

After the initial phase, Andrea Zanella, a manager with extensive experience in pharma and medtech, joined the team. “I was attracted by the new challenge: diagnostic technology that I know well, but in a different commercial context. My contribution is comprehensive: biosensors, AI, complex project management with co-design partners, commercial strategy and e-commerce, right through to global development,” he says. How does it differ from traditional medtech? “Here, the customer does not dominate the technology: they need to be involved early on as ambassadors in the business model, go-to-market and communication.”

Markets and go-to-market, HoReCa first, then industry and consumer

The roadmap is clear: the first year will focus on HoReCa (hotels, restaurants, catering) with a direct B2B channel; followed by gluten-free producers with quality assurance/quality control solutions and laboratories for safety checks; and finally consumers, to enable daily management by coeliac patients (at home, at work, when travelling). “We have set ourselves precise milestones and separate channels to reduce complexity and demonstrate traction,” they explain.

Context and differentiation

Today, the alternatives are mostly laboratory tests (ELISA/PCR): expensive (hundreds of pounds) and slow (days), not very compatible with the pace of a kitchen or production line; or rapid lateral flow tests (such as Covid tests), which are cheaper but still slow for use in service and have limitations on cooked foods. “Our positioning stems from the need for use: fast times, low costs and reliability even on cooked foods,” they explain.

Validation, certifications and launch

Following the proof-of-concept, the team is now in the development and industrialisation phase of the tool and sensor, together with international partners. “By the end of the year, we will begin the overall validation of the system, followed by certification and market launch in mid-2026,” they say. This timeline is in line with a strategy that aims to bring the product and quality system together from the outset.

Fundraising and “why now”

The current round serves to bring the first product to market and generate sales traction. “Next, we anticipate a Series A round of approximately €5 million starting in spring 2026. with VC targets and international funds,” they explain. Why now? “The global gluten-free market is worth over $10 billion and is growing at double-digit rates; there are increasing cases of litigation due to contamination and growing attention from the media and operators; the regulatory/compliance framework is evolving and our solution responds to this need for greater accuracy and reliability.”

Expected impact and what is missing from the ecosystem

The 24-month goal is to “achieve significant penetration in Europe in the HoReCa channel,” say the founders. On the tech transfer front, Chiara emphasises the value of the TTO and the university’s support, but calls for more to be done: ‘We need business training for researchers, a faster scale-up ecosystem, more solid early-stage capital and industrial incubation. And, above all, a more widespread risk culture’.

The team’s figure

Beyond technology, there remains the way of working. “I have learned a lot from Chiara’s calmness and depth,” says Zanella. “Every collaboration, especially when building innovation, is an opportunity for mutual enrichment.” This is a culture that Glutensens wants to transfer to its products and customer service.

Service note – The authors specify that Glutensens is not a medical device and that the declared performance will be subject to the usual validation and certification processes before entering the market.

Note to readers: the author is CEO of beeco and collaborates with investment funds active in the agritech sector, which may have supported or may support some of the start-ups mentioned in the future.

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