Edible Innovations: Zego Creates Allergen-Free Superfood Bars

Source: Make: DIY Projects and Ideas for Makers

From Singapore to the USA and all around Europe, Edible Innovations profiles food makers that engage in improving the global food system at every stage, from production to distribution to eating and shopping. Join us as we explore the main trends in the industry from a maker perspective.

Chiara Cecchini of Food Innovation Program — an ecosystem with a strong educational core that promotes food innovation as a key tool to tackle the great challenges of the future — introduces you to the faces, stories, and experiences of food makers around the globe. Check back on Tuesdays and Thursdays for new installments.

For the new generation of young adults, the concept of gluten intolerances, and gluten free diets, seems like second nature. But for Colleen Kavanagh, growing up in Tennessee in the 1980s meant she was one of two people she knew to have autoimmune disorder. Her symptoms were extreme: a swollen belly, weak bones, and stunted growth.

She was placed on a gluten-free diet, and, after just six months, underwent a noticeable change. She became a taller, stronger, and healthier person. When Kavanagh’s kids were diagnosed with celiac disease, she jumped to the call to create healthy, gluten-free, allergy friendly foods.