Gluten-free boom fuels ingredient NPD

Ulrick & Short expands gluten-free portfolio

In the last few years, the gluten free market has grown from a fringe sector to one of the fastest growing in the western world.

In 2015, no fewer than 12% of global product launches carried the claim “gluten free,” up from just 5% in 2010, and this continues to expand.

This consumer trend has been reflected in NPD, specifically in the bakery sector which has seen exponential growth.

Clean Label specialists, Ulrick & Short, have developed an extensive range of ingredients based on extracts of various crops including tapioca, maize, rice, pea, bamboo, oat and sweet potato, with many more being continually added.

These can help achieve a variety of results from improving functionality, enhancing texture and nutritional profiles to maintaining product integrity.

The product range is proven to work in a variety of applications, from sweet and savoury bakery to gluten-free rusk replacement in processed meat, and all of the products are Clean Label, non-GM and vegan.

The Ulrick & Short gluten free range snapshot:

  • avanté: range of starches for sugar reduction & nutritional enhancement
  • synergie: range of starches for thickening & stabilising
  • delyte: range of starches for fat replacement & nutritional enhancement
  • eziglaze: range of starches for glazing
  • ezimoist: range of staches for phosphate replacement in meat
  • scilia: range of fibres for texture enhancement & nutritional enhancement
  • complex: range of proteins for binding, emulsification & nutritional enhancement
  • ovaprox: range of starches for egg replacement.

Ulrick & Short R&D Manager, Danni Schroeter, said: “The gluten free sector is one that we have been focusing on for a number of years now, and is only becoming more and more relevant."

"We have developed gluten-free solutions for a range of applications to accommodate this vastly growing market, with the newest addition being gluten & allergen free bakery glaze."

She adds: “In the past, there was an acceptance that the Gluten Free product would be substandard; but, as the trend has continued, there is now an expectation amongst consumers that the gluten free equivalent is as good as the standard.”

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