Lose the Allergen; Keep the Flavor
Wheat-gluten sensitivity, nut allergies, and lactose intolerance are but a few of the food allergies or intolerances that more and more consumers seem to have. This makes the removal of allergens from foods a growing major concern within the food industry. Removal of protein sources such as wheat in baked goods and eggs in sandwich dressings is highly challenging because they provide key functionalities for the texture and mouthfeel of various foods. Carbohydrate-based texturizers have been successfully used to replace wheat in baked goods, and specialized flours and starches can be used to develop goods that are free of wheat gluten.
During Session 094, “Carbohydrate Polymers in Allergen-Free Foods: Addressing Food Texture Challenges while Removing Key Allergens,” speakers will present examples of these and other solutions for allergen-free foods. Presenters Steve Taylor, Maureen Akins, Ron Pagaoa, and Alessandra Marti will also discuss methods for detecting allergen residues, stabilization of dairy foods with milk alternatives, and the re-formulation of gluten-free pasta on Wednesday, June 27, at 8:30 a.m. in room N114.
