Milling & Baking News - October 27, 2015 - 26

Food Ingredient Solutions® X

technology to translate consumer
needs and sensory preferences into
the food system, he said. The approach includes benchmarking wheat
and gluten-free products. Ingredion
used Dial-In technology to develop
Precisa Bake GF, a gluten-free texturizing system labeled as modified tapioca starch, maize starch and potato
starch. Precisa Bake GF allows for the
creation of gluten-free bread that may
be stored in ambient conditions for a
shelf life of up to 21 days, Mr. Rodriguez said.
Arla Foods Ingredients, Viby, Denmark, offers Nutrilac proteins that
simulate the protein structure and
functionality of wheat gluten, which
results in bread and cakes that have
a soft and elastic crumb, according to
the company.
"Gluten-free is huge right now,
but such strong sales growth won't
be sustainable if products don't taste

nice because eventually consumers will drift away," said John Kjaer,
global sales manager for bakery. "The
winners in this category will be bakery companies that can make glutenfree bread and cakes that are virtually
indistinguishable from their conventional equivalents. Many people will
tell you this is impossible, but it's not.
With Nutrilac proteins for gluten-free
products, perfect gluten-free bread
and cakes are a reality."
Egg ingredients supply more than
20 functional benefits and may play a
role in achieving desired form, function, appearance, taste, texture and
shelf life, according to the American
Egg Board, Park Ridge, Ill. When egg
proteins are exposed to acid or heat,
they break and the protein strand denatures. When they aggregate back
together again, they entrap air and
moisture, which may provide height,
volume and stability to chemically

leavened baked food, according to
the American Egg Board.
More protein, more vitamins
Besides shelf life and quality,
health aspects also may concern the
gluten-free market. For example, no
published experimental evidence
supports weight loss with a glutenfree diet or suggests the general population would benefit from avoiding gluten, according to an article
appearing this year in the Journal of
the American Academy of Physician Assistants.
"While the gluten-free diet is a legitimate therapeutic tool for those
affected by gluten-related disorders,
there has been a corrosion of common
sense from people needlessly jumping on the fad diet bandwagon," said
Glenn Gaesser, Ph.D., co-author of
the study, a professor at Arizona State
University and chairman of the Grain

Oats, when handled properly,
still have a gluten-free future

ats both starred and stumbled in the gluten-free market this
year. A high point came when General Mills, Inc., Minneapolis, launched gluten-free varieties of Cheerios. The stumble
became known on Oct. 5 when General Mills said it voluntarily
was recalling several days of production of Cheerios and Honey
Nut Cheerios cereal produced at its Lodi, Calif., facility. A total of
1.8 million boxes were recalled because they inadvertently contained wheat.
The incident emphasized a key point: keeping
oats from mingling with gluten-containing grains
like wheat is not easy.
The Gluten Intolerance Group, a non-profit that
helps people with celiac disease and other glutenrelated disorders, runs a Gluten-free Certification
Organization. Oats may be certified as long as the
growing, harvesting, milling and other production
of oats have been validated to prevent cross-contamination and the finished product is 10 parts per
million (p.p.m.) or less of gluten, according to the
G.F.C.O.
The organization requires processors, packagers and millers to have written grower agreements with the farms that supply their grain. The agreements
include such requirements as seed stock identity and purity,
and the length of time that no gluten crops were grown in the
fields (at least 4 years). Other requirements deal with dedicated
or cleaned and verified trucks, cutters and harvesters, and dedicated storage tanks.
Additionally, the organization wants to see processes for:
* documenting the grower agreement,
* dedicated receiving systems,
* maintenance and storage of grain-cleaning equipment,

26 / October 27, 2015 XMilling & Baking News

* validation of grain sorting/cleaning methods, including use of
control materials,
* validation of any equipment cleaning methods, and dedicated
equipment where necessary,
* dust collection procedures,
* cleaning procedures for pneumatic equipment, extrusion
equipment and baggers/fillers,
* procedures for cleaning and storing totes or
other containers,
* procedures for cleaning and inspecting rail cars,
trucks or transports.
In the case of General Mills, the company lost
rail service at its Lodi facility. Gluten-free oat flour
was loaded off the rail cars and onto trucks. General Mills said it believed the incident resulted in
wheat flour being introduced inadvertently into the
gluten-free oat flour system.
Positive gluten-free moments for oats still occurred in
2015. Health Canada, Ottawa, on May 29 said it would
begin allowing specially produced oats with trace
amounts of gluten to carry a gluten-free claim. Health
Canada based its decision on scientific evidence showing it is safe for the majority of people with celiac disease to eat specially
produced oats as long as the oats do not contain more than 20 p.p.m. of
gluten from wheat, rye, barley or their hybridized strains.
Gluten-free Cheerios could bounce back from the recall, too.
"The recall was unfortunate and will ultimately prove to be a
learning experience for General Mills, but General Mills has already
made considerable inroads in the gluten-free market and will undoubtedly continue to thrive and find success providing consumers
with gluten-free alternatives to the brands they know and love,"
said David Sprinkle, research director for Packaged Facts. MBN

bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 27, 2015

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