SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Sectors > Milling & Grains

IBIE 2016

American Key Food Products partners with Kumamoto Company to bring ‘superfine’ rice flours

Douglas Yu

By Douglas Yu+

18-Oct-2016
Last updated on 20-Oct-2016 at 10:46 GMT2016-10-20T10:46:23Z

American Key Food Products said rice flours are being treasured in the bakery industry right now for its gluten-free and non-GMO nature.

American Key Food Products said rice flours are being treasured in the bakery industry right now for its gluten-free and non-GMO nature.

US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.

AKPF has been active in the gluten-free flour market since 2010 when it first launched its cassava flour to the bakery industry. With a projected compound annual growth rate of 10.4% through 2020, the North American gluten-free market will grow from $4.6bn in 2015 to $7.6bn, the company said.

Competition within gluten-free space will become more quality driven

“The [gluten-free] market will be driven by the sustainable needs of the celiac and gluten-intolerant as well as a growing number of gluten-free full-time and part-time converts,” AKPF said in a statement.

“Just as most gluten-free startups have stagnated or closed their doors, the major players have taken the plunge into this market after the earlier years of hesitation… This means that the next stage of competition will become more compelling and quality driven.”

In order to gain competitive edge in the gluten-free space, Illinois-based Ingredion is looking to acquire Thai rice starch and rice flour company, Sun Flour, this site previously reported.

For bakery products, such as rice crackers and noodles, Ingredion  told BakeryandSnacks that rice flours can provide additional benefits as a bulking agent and texture modifier, which help create elasticity, chewiness and crumb structure.

Special rice milling technology

AKPF told BakeryandSnacks during the recent IBIE in Las Vegas, Nevada, that Kumamoto’s proprietary milling process makes its rice flours stand out in the market.

“Rice flour has been around for a long time,” AKPF’s COO, Mel Festejo, said. “But Kumamoto has developed a special rice milling technology, and it produces rice flours with a very fine particle size of 70 µm or even less, and they are kept within a tighter particle size distribution. So you don’t have big or small particles [of rice flours] all over the place.”

In addition, the milling technology is able to prevent the starch content in the rice flours from being damaged, Festejo added. When Kumamoto’s rice flours are used in baked goods, they show a more consistent structure and softer texture.

Benefits of using rice flours

Rice flours are being treasured right now, Festejo said, because they are non-GMO and follow the clean-label trend in the food industry.

Even though Kumamoto’s rice flours cost more than the average gluten-free flours in the market, Festejo said “If you use our [short-grained Japanese] rice flour versus using the same quantity of conventional rice flour, [the finished baked products] will show a better volume, so that will offset the cost.”

Related products

Related suppliers

Bosch Packaging Technology biscuits Interpack

Bosch: Biscuit makers face production challenges in portion control packs

Andreas Schildknecht,

global product manager, Bosch Packaging Technology

OAL debuts APRIL Robotic Weighing Station Interpack

OAL: ‘You don’t need to have robots in cages any more’

Jake Norman,

sales and marketing manager, , OAL

GEA debuts Comas and Imaforni processing lines

GEA debuts Comas and Imaforni processing lines

Marco Gandini,

VP, head of bakery applications, , GEA

Treofanphthalate-free packaging and mineral oil barriers

Treofan turns to phthalate-free packaging films and mineral oil barriers

Jürgen Schischko

Technical service director, Treofan

Braskem packaging changes color if a product is unfit for consumption

Braskem packaging changes color if a product is unfit for consumption

Marcia Pires

polymer science researcher , Braskem

Mettler-Toledo Safeline metal detection systems

Mettler-Toledo Safeline debuts four enhancements on its metal detection systems

Mettler-Toledo introduced four enhancements on its Safeline metal detection systems at Interpack.

Too good to throw away

Too good to throw away

Innovative snack start-ups are proving there’s no reason for the world to continue wasting...

Manning Impex ups Asian offering for UK market with seaweed snacks

Manning Impex ups Asian offering for UK market with seaweed snacks

UK-based importer and distributor Manning Impex has added Tao Kae Noi seaweed snacks to...

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...

Promotional Features