While only 11% of U.S. households follow a gluten-free diet, about one in four consumers feel that gluten-free is good for everyone, reports market researcher The NPD Group.
The U.S. food industry finally has a gluten-free rule to follow. Heeding the rule may involve trusting ingredient suppliers, or those who pay attention to farmer contracting, certification, handling practices and transportation issues. As evidenced by increasing sales and national surveys, reasons to enter the gluten-free category remain plentiful.
The Food and Drug Administration has issued a final rule defining gluten-free for voluntary food and beverage labeling. In order to use the term on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten, according to the agency. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”
Paul Hetherington has been with the Baking Association of Canada for nearly 20 years and he has never seen people so turned off by bread
The gluten-free industry is booming, growing 27 percent since 2009 and exceeding six billion USD in 2011 and fuelled by an abundance of new products in 2010 and 2011 that bear a gluten-free claim. However, despite an increase in popularity and product development, celiac disease and gluten intolerance could be widely undiagnosed, as according to recent Mintel (external link) research, just one percent of consumers say they have been diagnosed with celiac disease and only eight percent overall say they are gluten intolerant / sensitive. However, Mintel research suggests that number should be closer to 15 percent.
The same ultrasound technology that helps doctors and expectant parents to view a developing baby might soon literally mean a better gluten-free bun in the oven.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.