New Solution for Dry, Low Quality Gluten-Free Bakery Products
Arla Foods Ingredients has announced the development of a natural milk protein-based solution that will aim to decrease complaints about dry, crumbly gluten-free bakery products.
Since gluten-free bakery products tend to perform poorly in terms of taste and texture, Nutrilac proteins for gluten-free products is a new solution that addresses this problem directly. It offers a natural solution that guarantees end-products with an excellent structure that don’t compromise on sensory quality. It is 100 percent 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 consumers are seeking.
John Kjaer, global sales brand manager for bakery at Arla Foods Ingredients, says: “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. 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.”
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