bake - December 2014 - 16

ingredients
The Truth About Gluten
Gluten, a protein found in wheat, barley, and rye, has become
the latest dietary villain, blamed for everything from forgetfulness
to joint pain to weight gain. But Consumer Reports (CR)
is shedding light on common misconceptions about going
gluten-free.
The full report, "The Truth About Gluten," is available online at
ConsumerReports.org and in the January 2015 issue of Consumer
Reports. The report points out that a gluten-free claim
doesn't mean the product is necessarily more nutritious, it
may actually be less so; that consumers may increase their exposure
to arsenic by going gluten-free, and a gluten-free diet
might cause weight gain-not weight loss. And, most glutenfree
foods cost more than their regular counterparts.
Still, a new survey of more than 1,000 Americans conducted
by the Consumer Reports National Research Center found
that about a third of people buy gluten-free products or try
to avoid gluten. Among the top benefi ts they cited were
better digestion and gastrointestinal function, healthy weight
loss, increased energy, lower cholesterol, and a stronger
immune system.
"While people may feel better on a gluten-free diet, there
is little evidence to support that their improved health is
related to the elimination of gluten from their diet," says
Trisha Calvo, deputy content editor for health and food at
Consumer Reports.
Mintel International estimates the market for gluten-free foods
has grown 63 percent from 2012-2014, and the fi rm estimates
it will achieve $8.8 billion in sales during 2014. All gluten-free
food segments increased in the past year, though snacks increased
the most, according to the market research fi rm. The
bread products and cereals segment saw gains of 43 percent
and is set to reach $1.3 billion this year. Bread and cereal are
ripe for gluten-free growth, Mintel said.
"Overall, the gluten-free food market continues to thrive off
those who must maintain a gluten-free diet for medical reasons,
as well as those who perceive gluten-free foods to be
healthier," says Amanda Topper, a food analyst at Mintel.
The market for gluten-free products may be changing, according
to Mintel. For example, 33 percent of consumers
surveyed in 2013 agreed that "gluten-free diets are a fad." The
number increased to 44 percent of Americans in 2014. However,
that has not slowed the segment's popularity with 22
percent of Americans saying they currently follow a glutenfree
diet, compared to 15 percent in 2013.
Yet unless someone has a gluten sensitivity or celiac disease
- an autoimmune condition in which gluten causes potentially
life-threatening intestinal damage - Consumer Reports says
there is little reason to eliminate gluten, and doing so may actually
be a disservice to one's health. Less than seven percent
of Americans have these conditions.
A quarter of the people CR surveyed thought gluten-free
foods have more vitamins and minerals than other foods. But
CR's review of 81 products free of gluten across 12 categories
revealed they're a mixed bag in terms of nutrition. Many
gluten-free foods aren't enriched or fortifi ed with nutrients
such as folic acid and iron as many products that contain
wheat fl ours are.
And according to CR's survey, more than a third of Americans
think that going gluten-free will help them slim down, but
there's very little evidence that doing so is a good weight-loss
strategy; in fact, the opposite is often true. Ditching gluten
often means adding sugar, fat, and sodium, which are often
used to pump up the fl avor in these foods; these foods also
might have more calories.
Ditching gluten often means
adding sugar, fat, and sodium,
which are often used to pump
up the fl avor in these foods.
http://www.ConsumerReports.org

bake - December 2014

Table of Contents for the Digital Edition of bake - December 2014

bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
bake - December 2014 - Pan9
bake - December 2014 - Pan10
bake - December 2014 - Pan11
bake - December 2014 - Pan12
bake - December 2014 - Pan13
bake - December 2014 - Pan14
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bake - December 2014 - Pan16
bake - December 2014 - Pan17
bake - December 2014 - Pan18
bake - December 2014 - Pan19
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bake - December 2014 - Pan30
bake - December 2014 - Pan31
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bake - December 2014 - Pan33
bake - December 2014 - Pan34
bake - December 2014 - Pan35
bake - December 2014 - Pan36
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bake - December 2014 - Pan39
bake - December 2014 - Pan40
bake - December 2014 - Pan41
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bake - December 2014 - Pan47
bake - December 2014 - Pan48
bake - December 2014 - Pan49
bake - December 2014 - Pan50
bake - December 2014 - Pan51
bake - December 2014 - Pan52
bake - December 2014 - Pan53
bake - December 2014 - Pan54
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