Gluten-free Solutions for Baked Goods
posted on June 8, 2009
National Starch Food Innovation (Booths 1237, 553) has introduced gluten-free solutions for baked goods. The new products will help bakers make gluten-free cookies, muffins, and cakes with the taste, texture, and visual appeal of gluten-containing products. The company has combined its long experience in producing gluten-free ingredients—corn, tapioca, rice—and its unique functional flour expertise to create a family of ingredients that give the baking industry greater latitude in manufacturing consumer-pleasing gluten-free baked goods.
According to market research firm Packaged Facts, gluten-free product sales have grown at an average annual rate of 28% since 2004, and reached $1.56 billion in 2008.
National Starch Food Innovation optimized several appealing solutions with the new gluten-free ingredient for cookies, muffins, and cakes and then submitted them to a sensory panel for evaluation. The sensory panel data show that the National Starch recipes come very close to the gluten-containing products on important attributes—smooth, moist, chewy—while even the best commercial gluten-free products fell far short. “With this data in hand, we are very confident that we can assist bakers in producing exceptional gluten-free products without major compromises,” says Yadunandan Dar, Ph.D., Material Scientist, National Starch Food Innovation. “In our tests, the cookies and muffins have exhibited outstanding shelf life, especially when compared to today’s gluten-free products.”