No more crumbly gluten-free bakery products

THE issue with gluten-free bakery products is that these can get dry and crumbly. But according to Arla Foods Ingredients, problems with texture can be remedied with a new natural milk protein-based solution.

Nutrilac^® proteins for gluten-free products guarantees end-products with an excellent structure that don’t compromise on sensory quality, Arla said. 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.

Demand for gluten-free bakery products is growing in the US and Europe

“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,” said John Kjaer, Global Sales Manager for Bakery at Arla Foods Ingredients. 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.”

This new solution does not call for new machinery or change in standard manufacturing procedures, therefore companies can easily enter the gluten-free market. The proteins result in an elastic dough that can be handled in a similar way to standard yeast-raised dough. They ensure excellent crumb resistance for enhanced slicing and a pleasantly fresh crust. The proteins are completely natural and have a neutral, rounded milky taste, which ensures they don’t impair product flavor.

The market for gluten-free products is expanding in both Europe and the US, driven predominantly by the perception that they are healthier and can aid weight loss. Sales in both regions grew 20% during 2014, to reach a value of €1.5 billion in Europe and $20 billion in America[1].

Visitors to IBA trade show in Munich from 12-17 September 2015 can visit Arla at booth 465 in Hall A1 to learn how Nutrilac^® milk proteins for gluten-free products can be applied in bakery recipes.