Arla addresses gluten-free market10 Sep 2015
Complaints about dry, crumbly gluten-free bakery products could soon be a thing of the past, says Arla Foods Ingredients, thanks to its natural milk protein-based solution. The market for gluten-free products is going through the roof in both Europe and the US, the company believes, driven predominantly by the perception that they are healthier and […]
The market for gluten-free products is going through the roof in both Europe and the US, the company believes, driven predominantly by the perception that they are healthier and can aid weight loss. Sales in both regions grew 20% during 2014, to reach a value of €1.5 billion in Europe and $20 billion in America.
However, Arla says, it remains the case that gluten-free bakery products often perform poorly in terms of taste and texture. Nutrilac proteins for gluten-free products is a solution that addresses this problem directly, according to the company, offering a natural solution that is said to guarantee end-products with an excellent structure that don’t compromise on sensory quality. It is 100% gluten-free and simulates the protein structure and functionality of wheat gluten, resulting in bread and cakes that have the soft and elastic crumb that Arla says consumers are seeking.
“Gluten-free is huge right now, but such strong sales growth won’t be sustainable if products don’t taste nice, because eventually consumers will drift away,” said John Kjaer, Global Sales Manager for Bakery at Arla Foods Ingredients. “The winners in this category will be bakery companies that can make gluten-free bread and cakes that are virtually indistinguishable from their conventional equivalents. Many people will tell you this is impossible – but it’s not. With Nutrilac® proteins for gluten-free products, perfect gluten-free bread and cakes are a reality. The show’s finally over for poor quality gluten-free products.”
Nutrilac milk proteins for gluten-free products are claimed to be easy to use in bakery recipes and require no new machinery or change in standard manufacturing procedures, making it easy for companies to enter the gluten free market. The proteins result in an elastic dough that can be handled in a similar way to standard yeast-raised dough. Arla says that they ensure excellent crumb resistance for enhanced slicing and a pleasantly fresh crust. The proteins are completely natural and have a neutral, rounded milky taste, which the company claims ensures they don’t impair product flavour.
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