Teff: the future for sustainable and gluten-free diets

The Applied Mycology Group at Cranfield University explored the teff supply chain to evaluate its potential use in sustainable and gluten-free diets

Teff is a gluten-free (GF) grain with an excellent nutritional profile and is considered a “supergrain”. Originating from Ethiopia, it’s potential is underutilized worldwide. With the GF market reaching £10.9 billion worldwide by 2030, Teff is a perfect fit if its mycotoxin contamination is managed. The Applied Mycology Group at Cranfield University is leading the build of new relationships with food industries to promote the expansion of teff in Europe and more.

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