Latest Product Development Creates ‘Cleaner’ Gluten-Free Crust

3 May 2016

Gluten-free pizza is set to grow and the secret to success is pizzas that taste as good as they look. Find out how your formulation for gluten-free pizza crust can be clear and cleaner whilst giving great mouthfeel, texture and crispiness.

The popularity of free-from is set to continue and market predictions see growth of 43% over 2015-20 to £673 million . However, free-from foods benefit from a ‘health-halo’ that gives them wider appeal and consumers are increasingly expecting free-from foods to be best-in-class. The BENEO-Technology Center has developed a way to combine its rice flour and rice starch ingredients that creates the perfect gluten-free, yeast-raised pizza crust and significantly reduces the complexity of the product’s ingredients list at the same time; ensuring it looks as good on label as it is does on the plate.

Cleaner label growth potential
A key way to harness the potential power of free-from is to create cleaner label formulations that taste as good as their gluten-containing equivalents. According to BENEO consumer research , 60% of European consumers often/almost always consider the ingredient list, the nutritional information and the claims on pack. In addition, more than half of European consumers (53%) are looking for food without preservatives and 50% are looking for food with no artificial additives (colours, flavours, etc.) .

Why pizza?
Pizza is an area of particular growth potential in the free-from arena. The number of pizzas launched globally with a gluten-free claim soared 58% between 2012-15 , while the number of pizza launches containing rice flour as an alternative ingredient to wheat increased from 78% to 90% between 2014 and 2015. However, the secret to success is creating pizzas that taste as good as they look. According to Alex Beckett, global food and drink analyst at Mintel, “[…] pizza is an inherently indulgent food, manufacturers need to magnify the quality appeal of their wheat-free pizzas and convince consumers that the taste and texture of wheat-free alternatives is akin to regular pizza.”

Rising consumer interest in “better for you” pizza:

Latest Product Development Creates ‘Cleaner’ Gluten-Free Crust


BENEO cleans up gluten-free pizza crust labels
BENEO has developed a rice flour and rice starch ingredient combination that creates the perfect gluten-free, yeast-raised pizza dough and significantly reduces the complexity of the ingredients list at the same time. BENEO’s recipe for gluten-free pizza crust is clear and cleaner. The company’s unique rice flour/starch mix enables the ingredients listing of a standard gluten-free pizza to be reduced from this: water, rice flour, modified rice starch (INS 1403), potato starch, olive oil, evaporated cane sugar, tapioca flour, potato flour, fresh yeast, salt, xanthan gum (INS 415) and calcium sulfate (INS 516) – to this: rice flour, water, rice yeast

The secret of BENEO’s gluten-free pizza crust recipe is using two of BENEO’s speciality flours: BENEO’s newly wet-milled rice flour (Remyflo R7 90 T CP) and its brown rice flour (Remyflo C 200), instead of standard white flour. Wet milling allows the production of much finer flour particle sizes in Remyflo R7 90 T CP (below 90 micron) without severely damaging the starch granules. This also allows the starch granules to hydrate more easily and results in better dough handling. The granules very fine particle size also improves mouthfeel, texture and crispiness of the gluten-free pizza crust. Remyflo C 200 is used as well to promote the short bite and palatability of the crust.
i Source: Mintel Trends Report: Free-from Foods - UK - January 2016
ii Source: BENEO Consumer Research 2015
iii Source: Innova Market Insights, The global clean label phenomena; Trends, insights & implications, March 2015
iV Source: Mintel (2016)
V Source: Mintel Reports Pizza (2013)

Read More

Related news

Introducing Fi Europe CONNECT 2020

Introducing Fi Europe CONNECT 2020

10 Sep 2020

Presenting Fi Europe CONNECT – a virtual event designed to give you the global access, tools and collaboration opportunities to meet your business objectives.

Read more 
Finalists for Startup Innovation Challenge 2019 announced

Finalists for Startup Innovation Challenge 2019 announced

25 Nov 2019

Since 2016, Food Ingredients Global is pleased to present some of the most ground-breaking Food and Beverage solutions currently being developed. This year’s edition makes no exception with 20 exciting innovations answering the challenges of tomorrow’s...

Read more 
Naturex to highlight healthy on-the-go eating at Fi Europe

Naturex to highlight healthy on-the-go eating at Fi Europe

22 Nov 2019

Today’s consumers are busier than ever, notes Naturex, pointing out that, according to Innova, food and beverage launches tracked with an on-the-go claim grew by 23% between 2017 and 2018.

Read more 
Egypt and North Africa: A transformed economic landscape holds great potential for food ingredients

Egypt and North Africa: A transformed economic landscape holds great potential for food ingredients

17 Oct 2019

Today, Egypt is home to a fast-growing economy and is quickly emerging as a key hub for regional food exports in North Africa. In just a few years, the country has undergone a drastic economic transformation focussed on restoring the competitiveness of...

Read more 
PanaSource Ingredients at Natural Products Expo West 2020

PanaSource Ingredients at Natural Products Expo West 2020

10 Oct 2019

We will be exhibiting at Natural Products Expo West in Anaheim, California. Please stop by for a quick visit at Booth 3623!

Read more 
Prinova demonstrates global premix capabilities with innovative new formulations

Prinova demonstrates global premix capabilities with innovative new formulations

16 Sep 2019

To highlight their latest product innovations Prinova showcased a range of scientifically proven ingredients and custom formulations at this year’s Fi-Asia in Bangkok.

Read more 
Fi & Ni Europe attractions revealed

Fi & Ni Europe attractions revealed

6 Sep 2019

The organisers of Fi Europe and Ni have lifted the lid on a few of the top show features.

Read more 
Center for Plant-based Living opens

Center for Plant-based Living opens

16 Aug 2019

In response to a growing demand for information and application of a plant-based diet, St. Louis, Missouri will be home to the USA’s first fully plant-based nutrition and culinary education centre – the Center for Plant-based Living (CPBL).

Read more 
Nestlé collaborates with OpenSC on blockchain

Nestlé collaborates with OpenSC on blockchain

5 Jul 2019

Nestlé says it will break new ground in supply chain transparency through a collaboration with OpenSC – a blockchain platform that allows consumers to track their food right back to the farm.

Read more 
Chr. Hansen downgrades growth outlook

Chr. Hansen downgrades growth outlook

28 Jun 2019

Chr. Hansen has delivered what it describes as a solid financial result of 9% organic growth for the first nine months, but has adjusted its full-year organic growth outlook from 9-11% to 7-8%.

Read more