KANSAS CITY — Gluten-free has turn into commonplace in as we speak’s meals scene, however it’s typically nonetheless met with curiosity and warning by these whose on a regular basis diets don’t require it. Food allergy symptoms and meals intolerances are a rising public well being concern inflicting greater client demand of merchandise which can be tailor-made to fulfill particular dietary necessities.
Celiac illness, an autoimmune dysfunction the place the ingestion of gluten results in harm within the small gut, impacts about 1% of Americans. That’s about three million customers who should get rid of all gluten from their weight-reduction plan. But many extra have stopped consuming gluten or lowered their consumption as a result of it makes them really feel higher.
“While celiac disease affects a small number of Americans, much of the growth in the gluten‐free category is driven by consumers’ growing interest in more natural and healthful ingredients, as well as a general desire to live a healthier and cleaner lifestyle,” stated Laura Gerhard, director of technique and advertising, Blue Diamond Almonds Global Ingredients Division. “Breads made with alternative flours are gaining popularity as consumers look for gluten‐free versions of their favorite bakery goods, or those that align with specialty diets, such as the paleo or keto diet.”
According to a brand new report by Global Market Insights, the gluten-free meals market will probably be valued at $12.5 billion by 2025, which is sort of double the present worth.
As client curiosity in gluten-free merchandise has grown, the class has transitioned from a distinct segment to a mainstream market phase. Boosting demand available in the market for gluten-free meals are new product launches that includes flours primarily based on nuts, seeds, beans, fruits, and greens that attraction throughout a variety of weight-reduction plan traits. Under a US Food and Drug Administration regulation that took impact in 2014, a meals should comprise lower than 20 elements per million of gluten if the producer needs to label it gluten-free.
Cassava, coconut, and cauliflower are amongst substances changing wheat in tortillas, pizza crusts, and snacks. Such merchandise are perceived as more healthy than conventional choices, stated Melissa Abbott, vice chairman of The Hartman Group.
“When we started seeing the gluten-free trend happen a decade and a half ago, it was really in part a reaction, and it continues to be a reaction against highly processed, industrialized products that are made with industrialized flour,” she stated. “Fast forward a few years, and we start to see other diets come to the fore, like Whole30 and paleo, that leverage this notion that highly refined carbohydrates, particularly grains, were not good for you, and that included gluten.”
Plant‐primarily based protein substances are trending within the bakery class, together with for gluten‐free merchandise. According to information from Mintel, 23% of US bakery customers contemplate excessive‐protein claims vital on baked meals, together with 25% of millennials and 24% of Gen X. Globally, the usage of protein in baked meals is predicted to double by 2025, in accordance with a report from Euromonitor.
Incorporating pure sources of plant‐primarily based protein is a method that bakers and meals producers can align their gluten‐free choices with client demand for useful and enhanced bakery merchandise.
“The demand for gluten-free bread options is not going away, but at the same time, consumers’ understanding of gluten-free options is broadening,” stated Jonathan Davis, senior vice chairman of innovation for La Brea Bakery. “With the introduction of new ingredients like vegetable and fruit flours, gluten-free bread offerings will continue to be a popular bread option.”
La Brea is even celebrating Celiac Awareness Month in May by asking prospects to share their gluten-free bread creations on social media for an opportunity to win numerous prizes. Visit www.labreabakery.com for extra info.
Almonds are among the many most on‐development substances for gluten‐free snack and bakery merchandise as we speak. Gluten‐free was the highest declare used on new almond product introductions worldwide, showing on 36% of almond introductions within the bars class, in accordance with the newest Global New Products Report from Innova Market Insights.
Ms. Gerhard stated Blue Diamond sees this development taking part in out with manufacturing prospects, who’re formulating with almonds in a wide range of kinds so as to add texture, taste, and dietary advantages to their gluten‐free merchandise. She stated additionally they have skilled a gentle demand for its almond flour since its introduction in 2015. According to IRI information, the almond flour class noticed 81% yr‐over‐yr quantity progress in 2018.
“Consumers’ desire for a functional flour that can substitute closely for traditional flour has been a winner, particularly for those in pursuit of a gluten‐free diet,” Ms. Gerhard stated. “Additionally, the health attributes of almond flour, combined with its slightly sweet taste, are very enticing to consumers.”
Some gluten‐free flours might be gritty and tough, producing an undesirable texture within the completed product. Almond flour, nevertheless, has a clean texture and high-quality granulation. The ingredient could also be used for each baking and cooking and can be utilized in a wide selection of purposes, together with muffins, bread and muffins, in addition to cookies, bars and crackers. It additionally could also be used as a thickener for sauces and soups, a batter for frying, or as a alternative for breadcrumbs in dishes, Ms. Gerhard stated.
Though baking with almond flour might be straightforward, substituting conventional flour with almond flour can’t be executed cup-for-cup. Every recipe is totally different, however one of the best ways to begin is by including the identical quantity of almond flour referred to as for in a recipe, then slowly including extra till the batter reaches the specified thickness, she stated. Generally, batters and doughs must be on the thick facet for the most effective baking outcomes. Fats and oils additionally must be lowered by roughly 25% when baking with almond flour, because the flour itself has a better fats content material in comparison with conventional flour.
Sugar additionally could also be lowered by about 25% in baked meals as a result of almonds even have a candy taste on their very own. Cook occasions might must be elevated roughly 5 minutes due to the additional moisture current in almond flour.
Gluten-free drives innovation
John McIsaac, vice chairman of strategic enterprise growth for Reiser, identified that gluten-free demand is driving change within the bakery tools sector, and Reiser is responding.
Opened in 2008 in Canton, Mass., the Reiser Customer Center was up to date in 2017 with new development that doubled the dimensions of the power to 13,200 sq. ft. Problem-solving is admittedly the crux of the baking facet of the Reiser Customer Center. Clients are in search of to scale up and enhance efficiencies; formulate a brand new product; produce a gold commonplace prototype on their tools; and/or rectify manufacturing points.
“As always, our customers will drive our innovation,” Mr. McIsaac stated. “At their insistence, we developed small machines to produce pizza dough and bread portions, solutions that handle the dough gently and accurately. They drive us to produce new doublescrews for our Vemag that can portion larger and larger inclusions without damage. They drive us to produce machines that can handle the stiffest energy bar and the stickiest gluten-free dough. We listen to them, and then our engineers and bakers go to work.”