Baking & Snack - April 2010 - 55
INGREDIENT ALTERNATIVES
61
Gluten-free formulating addresses the needs of celiac sufferers and the wants of dieters.
BY LAURIE GORTON
our next big new product development assignment may well be gluten-free ... and for good
reasons. Consumer awareness of wheat protein
allergies is soaring, driving the trend, but the
situation is complicated by the appeal of fad diets.
Children sometimes exhibit allergies to wheat,
but this condition generally disappears as they grow
older. Celiac disease is something else. Experts estimate that 1 in 133, or nearly 3 million Americans,
are at risk for celiac disease, an autoimmune disorder
that attacks the lining of the gastrointestinal tract.
The disease is difficult to diagnose, requiring both
a blood test and a biopsy, and even among those at
risk, many will never develop the disease. Once they
do, however, the only treatment is to eat gluten-free
for the rest of their lives.
Also, some trendy diets tout gluten avoidance as
an overall prophylactic measure, perceived as good
for people suffering a wide range of diseases from
autism to osteoporosis, from diabetes to rheumatoid
Y
▲ The use of the proper starch gives gluten-free doughs needed elasticity
and finished foods the right degree of chewiness and consistent crumb grain.
PENFORD FOOD INGREDIENTS
arthritis and even for those with no health issues.
Science lacks definitive proof of these claims, but the
diets remain popular.
Thus, gluten-free products can be seen as
both a niche market and an ascendant fad. Certainly, demand has been growing. Market researcher Packaged Facts estimated the gluten-free
market to be worth $1.6 billion in 2009, with a
compound annual growth rate of 28% over the
past four years. And one thing is certain: The
category has very appreciative fans.
SANS CERTAIN PROLAMINS. To qualify as glutenfree, a food must contain none of the storage proteins, also called prolamins, found in certain cereal
grains: wheat's gliadin, barley's hordein and rye's
secalin. All must be avoided by celiac sufferers. Experts disagree about avenin, the prolamin of oats.
Some celiac patients show no effect from eating oats,
while others do, and there's no way to predict individual cases. Spelt, popular in health foods, is a form
of wheat and also contains gluten. However, corn's
storage protein, zein, presents no risks, nor do the
April 2010 / BAKING & SNACK
Baking & Snack - April 2010
Table of Contents for the Digital Edition of Baking & Snack - April 2010
Contents
Baking & Snack - April 2010 - 1
Baking & Snack - April 2010 - 2
Baking & Snack - April 2010 - 3
Baking & Snack - April 2010 - Contents
Baking & Snack - April 2010 - 5
Baking & Snack - April 2010 - 6
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