Gluten-free baked foods persevere by staying in step with emerging trends

Jan 6, 2020, 11:19 AM by Donna Berry

Gluten Free

Today’s food conversation may be dominated by cannabis, plants and proteins, but don’t think for a minute that gluten-free claims have waned. Rather, consumers expect products sporting gluten-free callouts in every aisle of the supermarket, much like organic and other free-from products.

“Not only is gluten free not going away, but grain-free, gluten-free baked goods are growing with more consumers seeking alternatives using seeds and nuts, as well as the many cauliflower and other vegetable-based ‘flours’ coming to the marketplace,” said Kara Nielsen, vice-president of trends and marketing, CCD Innovation.

Like every other space in the grocery aisle, gluten-free bakers are revisiting their formulations and simplifying them with cleaner label ingredients. Cargill, for example, has an array of plant-derived starches and texturizers to assist.

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