Global sales of gluten-free bread have risen sharply, with the UK, Germany, Netherlands and France leading the way in Europe. Apart from purchases by consumers who are gluten intolerant, it seems that a general health trend has arisen around the gluten-free market.
is a mixture of proteins in wheat and related grains. In gluten-free products, the gluten has been removed, making them suitable for consumers who are gluten intolerant or sensitive. They may still contain other wheat components, such as wheat starch. In the EU, foods labelled gluten-free may contain a gluten trace of 20ppm.
At Dupont baking centers, research is ongoing. Exploring key production parameters and ingredient combinations, the trials focus on ways to improve processing efficiency and sensory properties, including taste, texture, appearance and fresh-keeping quality.
In a tests Dupont uses xanthan gum, guar gum, bean gum, carob, alginate, carrageenan, cellulose gum, pectin, emulsifiers and enzymes from the DuPont ™ Danisco® and HPMC series. Although gluten-free bread is today undoubtedly more enjoyable to eat, a gluten alternative that can provide precisely the same bread taste, texture and shelf life has yet to be found.
Efforts continue. Learn more about Gluten-free solutions at Bakery Performance from DuPont Nutrition & Health Video.
Established in 2005, The Gluten-Free Certification Organization (GFCO), an industry program of the Gluten Intolerance Group (GIG), is dedicated to providing certification services to producers of gluten-free products using quality assessment and control measures throughout production, in order to provide assurance to consumers of the safety of their foods.