Easily care for gluten while enjoying bread and pasta! Launch of 'Inai Inai Gluten,' a supplement containing gluten-degrading lactic acid bacteria

Nihon Yakken Co., Ltd. launched 'Inai Inai Gluten' on April 4, 2026. This new supplement contains 250mg of gluten-degrading lactic acid bacteria and active enzymes, allowing consumers to practice a loose gluten-free lifestyle without completely giving up their favorite wheat-based foods.
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  • 📰 Published: April 10, 2026 at 19:00
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Nihon Yakken Co., Ltd. (Headquarters: 2-20-15 Shimbashi, Minato-ku, Tokyo; Representative Director: Tadao Maruyama) launched "Inai Inai Gluten," a supplement containing gluten-degrading lactic acid bacteria, at drugstores starting Saturday, April 4, 2026.

This product is formulated with 250mg of gluten-degrading lactic acid bacteria (*1) and 2 types of active enzymes.
It is a supplement designed to support your daily gluten care when added to your regular diet.

*1 Per 2 capsules. This is a mixed powder ingredient that also includes lactic acid bacteria metabolites, dextrin, etc.

## The Challenges of a Gluten-Free Lifestyle
With increasing health and beauty awareness, more people are becoming interested in going gluten-free.
However, a strict gluten-free lifestyle presents several high hurdles, such as:

- Needing to hold back on favorite breads and pastas
- Limited choices when eating out or dining with others
- The hassle of preparing special dedicated foods

For these reasons, quite a few people feel it is too difficult to maintain.

To address these challenges, we developed "Inai Inai Gluten" as a supplement that can be easily incorporated into daily eating habits, allowing people to loosely begin gluten care.

## Formulated with Gluten-Degrading Lactic Acid Bacteria
"Inai Inai Gluten" is formulated with lactic acid bacteria (*2) that have a confirmed ability to degrade gluten.

Furthermore, by combining it with 2 types of active enzymes, it is designed to be effortlessly incorporated into your daily diet.

*2 Confirmed through in vitro testing at the raw material level.

Conceptual image of the gluten network structure being cut and broken down by the metabolites of the gluten-degrading lactic acid bacteria.