New technologies, ingredients for gluten-free products
Gluten-free food products improve in taste, appearance and nutritional content due to new technologi…Gluten-free food products improve in taste, appearance and nutritional content due to new technologies and ingredients, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago.
The gluten-free market is expected to reach $6 billion by 2017, "driven by demand from the growing number of consumers with celiac disease, a "sensitivity" to gluten and those with a preference for gluten-free foods," said Chris Thomas, senior food technologists at Ingredion, Inc. "Historically, product development has focused on the 'gluten-free' aspects, Thomas explained. "Now, consumers want nutrition quality, variety and appearance."
Gluten-free products often have a gritty or dry texture and short shelf-life due to manufacturing and ingredient challenges. Today, innovative manufacturing technologies are improving the textural properties of gluten-free products, and the development and use of flours, starches and bran made from alternative ingredients are enhancing taste and appearance.
Native functional flours offer solutions as well. Utilizing "native function flours based on tapioca and rice, we're able to achieve color and appearance that is similar to wheat-containing product while eliminating grittiness and crumbliness," said Thomas. In addition, these products are similar to wheat-products in calories, fat content, overall nutrition and shelf-life.
Pulses are increasingly being used in gluten-free and allergen-averse formulations. These edible seeds of leguminous crops are being used to create flour and starch-like substances in gluten-free products, said Mehmet Tulbek, Ph.D., the global director of the research, development and innovation division of Alliance Grain Traders (AGT). Pulse ingredients, made form lentils, peas, chickpeas and edible beans, have a high viscosity as well as high levels of protein, fiber and other nutrients. They also have the added benefit of being low-fat and attractive to vegetarian consumers. Pulses are now successfully being used to create gluten-free pasta, baked goods, snacks, breadcrumb substitutes in meatballs and milk-like beverages in the international food market. "Pulse ingredients were found to be suitable for gluten-free expanded snack, pasta, meat and beverage products," said Tulbek.
