Baking & Snack - December 2020 - 30

GLUTEN-FREE

consumers, but dairy-, grain- and soy-free, keto, paleo,
vegan, and Kosher. "

Making a clean break

Many gluten-free
wraps and tortillas
offer cleaner labels
and additional
nutritional benefits
to more consumers.
Mikey's

During gluten-free infancy, some bakeries relied on
starches, additives and sugars as replacements to maintain taste and product integrity, noted Tim Pollak,
partner and head of strategy for Bethlehem, Pa.-based
Factory LLC, whose brands include Mikey's baked
goods, including grain-free English muffins.
" Consumers who chose gluten-free for the 'health
halo' unknowingly got products that were often worse
for them than those with gluten, " Mr. Pollak said.
" Today, more manufacturers are making a conscious
effort to bake nutrition into their gluten-free products,
not just remove the gluten. They are offering more and
better-tasting gluten-free alternatives. "
Mikey's, he added, has expanded from densely nutritious baked goods to a line of hand-held meals and superfood-enhanced tortillas, while its gluten- and dairyfree products incorporate clean, simple ingredients.
" As consumers demand more ingredient transparency, developers have become more creative, experimental
and resourceful, " Mr. Pollak explained. " Mikey's, for example, launched its brand with an English muffin made
with almond flour and five other kitchen pantry ingredients. It met the exacting standards of not just gluten-free

30 Baking & Snack December 2020 / www.bakingbusiness.com

Ms. Edwards pointed out that clean ingredients have
come a long way over the past decade since bakers
needed to secure truckloads of alternative flour in advance because there were few options to meet a certified
gluten-free standard. Julia's Table product development
team worked with an international consultant to develop a unique milling process for its proprietary alternative flour, which is imported, to create its products.
" It made it super difficult during COVID for us to
bake a consistent, quality product, " she said. " That has
caused us to reformulate and relaunch products, but at
the same time, it has strengthened our supply chain. The
lack of gluten coupled with the complexities a free-from
allergens approach necessitates is a technological challenge, which must not be underestimated. It requires a
broad understanding and a comprehensive approach in
food technology to make gluten-free products the best
in quality and fulfill our tastes-like-home promise. "
While it's not a gluten-free option, Natural Ovens'
Keto-Friendly bread by Alpha Baking Co. has 12 grams
of carbohydrates and 12 grams of dietary fiber, which together slashes the net carbs per slice.
Tim Lotesto, senior director, national retail key accounts, said the Chicago-based company worked in
close partnership with an ingredient supplier on the formulation to get to the carb and fiber counts it wanted
" without turning the ingredient legend into a novel. " He
added that formulating required a balancing act between
producing a dough that will run on commercial equipment and creating a tasty bread that meets keto-friendly
standards. It shows how some mainstream wholesale
bakers are playing to the keto phenomenon.

of consumers
ages 25 to 34
agree that organic foods are
healthier than non-organic ones.

66%

Mintel - Consumer Approach to Nutrition, January 2020

" I think keto is popular because it works, " he said. " It
may not work for everyone, but those who benefit often
see dramatic results. "

Indulging in gluten-free
As a dietician, Ms. Cureton wouldn't recommend a
gluten-free diet for people who want to lose weight be-

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