July 08, 2014 - Blogs
As more consumers turn to gluten-free diets for weight loss and reasons other than diagnosed medical conditions, such as celiac disease, the market for gluten-free foods and beverages is forecast to reach an estimated $15.6 billion by 2016, according to a recent report from the NPD Group.
The “Understanding the Gluten-Free Trend" report found that the general healthfulness of gluten-free foods is often offset by taste and cost barriers. Half of gluten-free consumers are not willing to sacrifice taste and texture in order to maintain a gluten-free diet; however, the most cited reason for choosing to not purchase a gluten-free product is that it was too expensive.
To address these issues, food product developers have been hard at work creating gluten-free products that make the grade. In fact, advances in food processing and ingredient technologies have transformed wheat-based baked goods, pasta and snacks into staples in the American diet and many diets around the world.
Formulating gluten-free versions of these popular foods is challenging because of the integral role gluten plays in the very signature attributes that consumers love about these foods. Gliadin and glutenin, the components of gluten, contribute extensibility and elasticity, functionalities that are unique to them and difficult to find among other commonly used ingredients. (One of the most challenging sectors has been that of baked goods, which we recently explored in the “The Joy of Gluten-Free Baking" free Digital Pulse Issue from Food Product Design.)
Removing gluten from formulations creates challenges in achieving optimal texture, volume, shelf life and cost. But, amid the challenges there exists an opportunity to move from existing product reformulation to new product formulation in the gluten-free category.
This hot topic will be discussed during the Food Product Design track of the SupplySide Education program, sponsored by BASF, Oct. 7 from 10-10:50 a.m. I invite you to join Kantha Shelke, Ph.D., principal, Corvus Blue LLC, who lead the “Formulating Gluten-Free: The Science and Art of Substitution" presentation that will take the mystery out of myths and explain—using case histories—the science and textural ingenuity of successful gluten-free products.
As more consumers turn to gluten-free diets for weight loss and reasons other than diagnosed medical conditions, such as celiac disease, the market for gluten-free foods and beverages is forecast to reach an estimated $15.6 billion by 2016, according to a recent report from the NPD Group.
The “Understanding the Gluten-Free Trend" report found that the general healthfulness of gluten-free foods is often offset by taste and cost barriers. Half of gluten-free consumers are not willing to sacrifice taste and texture in order to maintain a gluten-free diet; however, the most cited reason for choosing to not purchase a gluten-free product is that it was too expensive.
To address these issues, food product developers have been hard at work creating gluten-free products that make the grade. In fact, advances in food processing and ingredient technologies have transformed wheat-based baked goods, pasta and snacks into staples in the American diet and many diets around the world.
Formulating gluten-free versions of these popular foods is challenging because of the integral role gluten plays in the very signature attributes that consumers love about these foods. Gliadin and glutenin, the components of gluten, contribute extensibility and elasticity, functionalities that are unique to them and difficult to find among other commonly used ingredients. (One of the most challenging sectors has been that of baked goods, which we recently explored in the “The Joy of Gluten-Free Baking" free Digital Pulse Issue from Food Product Design.)
Removing gluten from formulations creates challenges in achieving optimal texture, volume, shelf life and cost. But, amid the challenges there exists an opportunity to move from existing product reformulation to new product formulation in the gluten-free category.
This hot topic will be discussed during the Food Product Design track of the SupplySide Education program, sponsored by BASF, Oct. 7 from 10-10:50 a.m. I invite you to join Kantha Shelke, Ph.D., principal, Corvus Blue LLC, who lead the “Formulating Gluten-Free: The Science and Art of Substitution" presentation that will take the mystery out of myths and explain—using case histories—the science and textural ingenuity of successful gluten-free products.
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