Complaints about dry, crumbly gluten-free bakery products could soon be a thing of the past, thanks to a natural milk protein-based solution developed by Arla Foods Ingredients.
The market for gluten-free products is going through the roof in both Europe and the US, driven predominantly by the perception that they are healthier and can aid weight loss, Arla said. Sales in both regions grew 20% during 2014 to reach a value of €1.5bn in Europe, and $20bn in the US.
But it remains the case that gluten-free bakery products often perform poorly in terms of taste and texture and Arla’s Nutrilac proteins for gluten-free products claims to direct this problem directly, offering a natural solution that guarantees end-products with an excellent structure without compromising on sensory quality.
It is 100% gluten-free and simulates the protein structure and functionality of wheat gluten, resulting in bread and cakes that have the soft and elastic crumb that consumers are seeking, Arla added.
Arla Foods Ingredients global sales manager John Kjaer said: “Gluten-free is huge right now, but such strong sales growth won’t be sustainable if products don’t taste nice, because eventually consumers will drift away. The winners in this category will be bakery companies that can make gluten-free bread and cakes that are virtually indistinguishable from their conventional equivalents. Many people will tell you this is impossible – but it’s not. With Nutrilac proteins for gluten-free products, perfect gluten-free bread and cakes are a reality. The show’s finally over for poor quality gluten-free products.”
© FoodBev Media Ltd 2024