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specialty insights Gluten-free bakery ROUAKCZ / ADOBE STOCK The gluten-free movement has caught on and it's become something that consumers in the US see as a healthy alternative that goes beyond something exclusive to those with celiac disease. Gluten-free products attract a large percentage of shoppers based on perception and reputation in today's marketplace. To truly classify a product as glutenfree, one that a person with celiac can consume without becoming ill, it has to be made in a facility where no other gluten-containing items are produced. The results of a Nielsen survey conducted from August 13 to September 5, 2014, show that about 21 percent of internet users in North America were willing to pay a premium price for gluten-free products. A forecast from Euromonitor and Packaged Facts shows an increase of $10.5 billion spent in the US on gluten-free and free-from products growing to $23.9 billion by 2020. "I see gluten-free continuing to grow," says Steve Baker, senior food scientist at TIC Gums. "The gluten-free market has exceeded expectations over the past five or so years and I don't see this trend changing." To truly classify a product as gluten free, one that a person with celiac can consume without becoming ill, it has to be made in a facility where Gluten-free Certification no other gluten-containing items are produced. Otherwise, the product could be exposed to contamination. Anything with wheat flour has the potential to contaminate gluten-free products. Breads and baked goods without wheat flour take on a totally different make-up, taste and mouthfeel. But alternatives have recently made great strides in the gluten-free market. Hydrocolloid Systems Hydrocolloid systems consist of combinations of gums to improve the structure of baked goods without the gluten that irritates the small intestine. "Hydrocolloids are large polysaccharides or carbohydrates that interact strongly with water," Baker says. "Since many gluten-free flours behave differently with water when compared to wheat flour, More food manufacturers are creating gluten-free products and official certification to market and label them as such. The Gluten-Free Certification Program (GFCP) allows brand owners to differentiate their gluten-free products as those that meet the stringent requirements as part of their food safety programs. The American Institute of Baking (AIB) has been approved to conduct audits by the Allergen Control Group. The GFCP is endorsed by the 24 * APRIL 2016 * instore Canadian Celiac Association and the US National Foundation for Celiac Awareness. AIB will inspect the entire manufacturing facility or focus on a dedicated area in the GFCP audit. Once the audit is complete and the facility has passed the requirements, AIB sends a report and certificate as the final step in the process. The facility will then be allowed to add gluten-free logos and labeling to packaging and advertising. SOURCE: WWW.AIBONLINE.ORG RAFAEL BEN-ARI / ADOBE STOCK CONSIDER http://WWW.AIBONLINE.ORG

Table of Contents for the Digital Edition of instore - April 2016

instore - April 2016
Editor's Note - SNACKING: Have a second?
Table of Contents
News - On our radar
Spotlight - By the Numbers: Donuts
Cover story - Snacking evolved
Commissary Insider - Insight Insider: Good to go fresh aims to please
Food Safety - Pathogen Detection
Equipment Weighing the options
Product Category Spotlight: Ethnic, easy and healthy
Packaging: Peace of mind with tamper-evident technology
Operations and Logistics: Traceability in the supply chain
Product Knowledge - Need to Know: Specialty cheese
Merchandising - On Display: Independence Day
Speciality Insights - Consider Gluten-free Bakery
Equipment & Packaging - Latest Innovation: Rapid-cook ovens
Product Trends
Product Showcase
Ad Index

instore - April 2016