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The show’s finally over for poor quality gluten-free products

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The show’s finally over for poor quality gluten-free products

Complaints about dry, crumbly gluten-free bakery products could soon be a thing of the past, thanks to a natural milk protein-based solution developed by Arla Foods Ingredients.

The market for gluten-free products is going through the roof in both Europe and the US, driven predominantly by the perception that they are healthier and can aid weight loss. Sales in both regions grew 20% during 2014, to reach a value of €1.5 billion in Europe and $20 billion in America[1].

However, it remains the case that gluten-free bakery products often perform poorly in terms of taste and texture. Nutrilac®​ proteins for gluten-freeproducts​ is a solution that addresses this problem directly, offering a natural solution that guarantees end-products with an excellent structure that don’t compromise on sensory quality. It is 100% gluten-free and simulates the protein structure and functionality of wheat gluten, resulting in bread and cakes that have the soft and elastic crumb that consumers are seeking.

The Arla Foods Ingredients team

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