May 13, 2014 - Blogs
As consumers demand more and more gluten-free products, Mintel predicts the market will become a $15.6 billion industry by 2016. To keep up with the growing gluten-free trend, food product designers can look to numerous ingredient options for a variety of applications.
However, formulating bakery items without gluten can be a challenge. While baked goods made without gluten previously lacked the appeal of traditional bakery items, new methods and ingredients can help designers maintain a pleasing texture and flavor in their gluten-free products.
We recently examined this complex issue in “The Joy of Gluten-Free Baking," a free Digital Issue from Food Product Design. Industry experts discuss drivers in the market, how to enhance the nutrition of gluten-free products, and methods for developing structure when formulating these items. They also detail the importance of understanding gluten and its role in baked goods, such as its use for trapping air bubbles within products for a fluffier texture. In addition, the experts mention which products are less reliant on gluten, and which become as dense as hockey pucks if formulators aren't careful.
Alternative flour options, such as rice, sorghum and tapioca, can be used as gluten-replacers, and many specialty flours are also used for nutrition enhancement, such as additional whole grains. However, the strong tastes of these options should be considered before using them in formulations. Less-conventional options can come from grapeseeds, which are packed with nutrients, and even algae, offering a low-fat, cholesterol-free and low-calorie wheat flour replacer.
Formulators must combine ingredients either in-house or through suppliers to create these gluten alternatives because most gluten-free flours require the addition of gums and starches to imitate the gluten. Without the right ingredients, once moist and mouth-watering cookies can quickly become chalky and unappealing. Plus, adding extra starches can spur other problems, such as a decreased shelf life. One solution involves using flaxseed ingredients to help baked goods retain moisture and structure, while also providing a “wheaty" flavor for those who miss the taste of traditional bakery items.
Be sure to check out the “Gluten-Free Formulating" Video on Food Product Design’s FoodTech Toolbox to learn more about the challenges when replacing wheat flour with gluten-free flour in baked goods. The “Gluten-Free Growth: Rethinking Reformulation" Report provides an overview of the gluten-free market, details on current labeling requirements and guidance for formulating appealing products to meet increased gluten-free demand.
As consumers demand more and more gluten-free products, Mintel predicts the market will become a $15.6 billion industry by 2016. To keep up with the growing gluten-free trend, food product designers can look to numerous ingredient options for a variety of applications.
However, formulating bakery items without gluten can be a challenge. While baked goods made without gluten previously lacked the appeal of traditional bakery items, new methods and ingredients can help designers maintain a pleasing texture and flavor in their gluten-free products.
We recently examined this complex issue in “The Joy of Gluten-Free Baking," a free Digital Issue from Food Product Design. Industry experts discuss drivers in the market, how to enhance the nutrition of gluten-free products, and methods for developing structure when formulating these items. They also detail the importance of understanding gluten and its role in baked goods, such as its use for trapping air bubbles within products for a fluffier texture. In addition, the experts mention which products are less reliant on gluten, and which become as dense as hockey pucks if formulators aren't careful.
Alternative flour options, such as rice, sorghum and tapioca, can be used as gluten-replacers, and many specialty flours are also used for nutrition enhancement, such as additional whole grains. However, the strong tastes of these options should be considered before using them in formulations. Less-conventional options can come from grapeseeds, which are packed with nutrients, and even algae, offering a low-fat, cholesterol-free and low-calorie wheat flour replacer.
Formulators must combine ingredients either in-house or through suppliers to create these gluten alternatives because most gluten-free flours require the addition of gums and starches to imitate the gluten. Without the right ingredients, once moist and mouth-watering cookies can quickly become chalky and unappealing. Plus, adding extra starches can spur other problems, such as a decreased shelf life. One solution involves using flaxseed ingredients to help baked goods retain moisture and structure, while also providing a “wheaty" flavor for those who miss the taste of traditional bakery items.
Be sure to check out the “Gluten-Free Formulating" Video on Food Product Design’s FoodTech Toolbox to learn more about the challenges when replacing wheat flour with gluten-free flour in baked goods. The “Gluten-Free Growth: Rethinking Reformulation" Report provides an overview of the gluten-free market, details on current labeling requirements and guidance for formulating appealing products to meet increased gluten-free demand.
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