Culinology -- March 2014 - (Page 10)

Gluten-free Consumer demand has spurred the development of ingredient technologies to grow the market A decade ago gluten-free was an unfamiliar concept in the culinary world. Such terms as dry, stale and tasteless described the few gluten-free products in the marketplace. Today, thanks to ingredient innovations and progressive re- search chefs, delicious is now associated with the rapidly growing category of foods. Gluten is an elastic substance that forms when two proteins - glutenin and gliadin - are mixed with moisture. The two proteins bind water, connect and crossconnect to form elastic strands of gluten. The proteins are found in all forms of wheat, including durum, semolina and spelt, as well as a number of other grains, such as rye and barley. Some consumers cannot tolerate gluten. People with gluten intolerance know to avoid traditional sources of gluten such as bread, pasta and cookies. There are also many food ingredients based on the grains, including breadings, stabilizers and thickeners. Such foods as cold cuts, chicken nuggets, gummy and hard candies, soups and sauces, and many low or non-fat products often use the ingredients, and thus such foods are hidden sources. The issue is that even the slightest amount of gluten in a food can wreak havoc on the digestive system of someone who has gluten intolerance. For those individuals with celiac disease, which is an autoimmune intestinal disorder that interferes with 10 | Culinology | MARCH 2014

Table of Contents for the Digital Edition of Culinology -- March 2014

Culinology -- March 2014
Table of Contents
President's Letter - A journey into the future of food
Emerging Trends - Stevia’s use as ingredient may more than double by 2017
The scoop on salty snacks
Most consumers won’t try new items
Ingredient Innovations - Gluten-free innovation
Flavors - A Perfect Pair
Member Profile - All That Jazz
Trends - What's Next
Petits Fours - Private label vs. brands
Freshness will be in favor during 2014
Omega-3 claims losing share in dairy segment
Upcoming Events/Ad Index

Culinology -- March 2014