According to ingredients specialist Limagrain Céréales Ingrédients, gluten-free breakfast cereals are no longer a niche market. The major brands have had products in the US for some time, and now this trend is coming to Europe with, for example, the launch of gluten-free cornflakes in the UK last year.
“We have offered a range of gluten-free flours dedicated to extruded breakfast cereals for more than 30 years,” says Dr Walter Lopez of LCI.
“This long-time expertise gives our customers ingredients with a range of benefits. Importantly, our gluten-free ingredients bring the possibility to achieve a maximum level of 5 ppm of gluten (5 mg/kg), a level that is four times better than the European level of 20 ppm.
“Also, as part of Groupe Limagrain, the major European seed breeders, we bring our plant breeding expertise into the equation and use corn varieties especially selected for extrusion.
“This links to the total traceability of our gluten-free ingredients. As a farmer-owned cooperative with our roots in the Auvergne, France we can control and optimise every step from seed to ingredient, hence we can be sure that we bring maximum traceability and efficiency to our ingredients.”
“The gluten-free area for native corn products, such as flakings grits, semolinas and flours, is not new to LCI. Our gluten-free ingredients are in use in many applications – bakery, pastry, biscuits, pasta, meat products and drinks – but this is the first time that we have turned the spotlight on our products for the breakfast cereals market.”
© FoodBev Media Ltd 2024