Navigation Links
New technologies and ingredients provide better options for gluten-free eating
Date:7/17/2013

CHICAGONew technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago.

An estimated one in 133 Americans has celiac disease, an immune disorder triggered by the ingestion of gluten peptides found in wheat, barley and rye, said Joseph Baumert, Ph.D., assistant professor in the Department of Food Science & Technology and co-director of the Food Allergy Research & Resource Program at the University of Nebraska.

A growing number of consumers with celiac disease, those with a "sensitivity" to gluten, and/or those with preference for gluten-free foods are driving the demand for these products, said Chris Thomas, senior food technologist at Ingredion, Inc.

"Historically, product development has focused on the 'gluten-free' aspects,'" said Thomas. "Now, consumers want nutrition quality, variety and appearance."

Because of manufacturing and ingredient challenges, gluten-free products often have a gritty or dry texture and a short shelf life. To mask or enhance a bland taste, some have high amounts of sugar and little nutritional value. Fortunately, innovative manufacturing technologies are improving the texture of gluten-free products and the development and use of flours, starches and bran made from alternative ingredients, are enhancing taste and appearance.

Utilizing "native functional flours based on tapioca and rice, we're able to achieve texture, color and appearance that is similar to wheat-containing products while eliminating grittiness and crumbliness," said Thomas. In addition, these products are similar to wheat-products in calories, fat content, overall nutrition and shelf life.

Pulses -- the edible seeds of leguminous crops -- also are being used to create flour and starch-like substances in gluten-free products, said Mehmet Tulbek, Ph.D, the global director of the research, development and innovation division of Alliance Grain Traders (AGT). These ingredients, made from peas, lentils, chickpeas and edible beans, have a high viscosity, as well as high levels of protein, fiber and other nutrients. They're also low-fat and attractive to vegetarian consumers.

To date, pulses are successfully being used to create gluten-free pasta, baked goods, snacks, breadcrumb substitutes in meatballs, and even milk-like beverages in the international food market.

"Pulse ingredients were found to be suitable for gluten-free expanded snack, pasta, meat and beverage products," said Tulbek. "Overall, the ingredients are working very well."


'/>"/>

Contact: Stephanie Callahan
scallahan@ift.org
312-604-0273
Institute of Food Technologists
Source:Eurekalert

Related biology news :

1. Innovative cell printing technologies hold promise for tissue engineering R&D
2. Global Information Inc. Announces Discounted Conference Registration For Bio-IT World Asia and Biodetection Technologies 2012
3. New technologies for a blue future
4. NHS set to benefit from UK-led technologies
5. DNA Sequencing: Emerging Technologies and Applications
6. ASU awarded $3 million to research solar energy technologies, launch energy Ph.D. program
7. New NIH/NHGRI grants to harness nanoscale technologies to cut DNA sequencing costs
8. ONR lines up speakers and technologies for 2012 Naval Conference
9. Life Technologies to supply new Covaris DNA fragmenting products for Ion Torrent Semiconductor Sequencers
10. Cross Match Technologies Undoubtedly Offers the Highest Value to Customers in the North American Biometrics Market, Says Frost & Sullivan
11. New energy technologies promise brighter future
Post Your Comments:
*Name:
*Comment:
*Email:
(Date:10/19/2019)... ... October 18, 2019 , ... ... research, new ideas, and experience the best their field has to offer. PI ... life-science projects in industry and research. , Micro- and Nanopositioning Stages for Linear ...
(Date:10/17/2019)... YORK (PRWEB) , ... October 16, 2019 , ... ... senior-level biopharma leaders through off-the-record collaboration and dialogue, today announces its NY/NJ ... by Alexandria in New York, NY. , The event offers ...
(Date:10/10/2019)... (PRWEB) , ... October 09, 2019 , ... ... of Nanosens Innovations, Inc., the creators of CRISPR-Chip™. Cardea first broke the ... their Early Access Program for the Genome Sensor™. Built with CRISPR-Chip technology, the ...
Breaking Biology News(10 mins):
(Date:10/22/2019)... ... October 22, 2019 , ... ... the Alertus Mass Notification System into its digital signage platform. The collaboration brings ... making it possible for users to leverage their existing digital signage networks to ...
(Date:10/17/2019)... ... October 15, 2019 , ... TopConsumerReviews.com recently gave ... DNA Testing for health and/or genealogy research purposes. , There are many reasons ... people want to know more about themselves at a cellular level: family history, ...
(Date:10/15/2019)... ... ... , an award-winning tech PR agency at the epicenter of the future of PR, today ... Year in the Ragan’s Health Care PR & Marketing Awards. This award marks the second ... today that its healthIT practice group grew by 18 percent in Q3 this year, driven ...
(Date:10/10/2019)... , ... October 09, 2019 , ... ... groups of Montgomery County middle school and high school students have improved neuro-cognitive ... utilize relaxation techniques and physical fitness, and apply lifelong social/interpersonal, leadership, problem-solving and ...
Breaking Biology Technology: