Culinology - March 2016 - (Page 14)

Getting creative in the test kitchen can satisfy the growing demand for flavorful, wheat-free products by Karen Weisberg editor@sosland.com Y L S U O I C I L E D T here was a time in recent memory when most consumers hadn't even heard of gluten intolerance, or the autoimmune disorder celiac disease, which is triggered by the consumption of the gluten protein found in wheat, barley and rye. Certainly, preparing gluten-free foods-especially baked goods-in restaurant kitchens or manufacturing facilities was rare. The challenges of crosscontamination were insurmountable in facilities without a dedicated gluten-free zone or certified capabilities. Options were scarce, and the "taste factor" took a back seat to the seemingly complicated needs of this special diet. How times have changed. Research from Mintel shows that in 2015, even though nearly half of consumers agree that gluten-free diets are a fad, one quarter of consumers report they consume gluten-free foods-a 67% increase from 2013. Consumption continues to trend upward, driven by health concerns and the perception that foods touting free-from claims are both healthier and less processed. "Gluten-free is not a trend, it's a choice now," said Susanne Ross, vice-president of product design and innovation for The Original Cakerie, Delta, British Columbia, Canada. "And a lot of people want choice. Our job is to meet those demands without compromising a great eating experience." Getting ahead with gluten-free Though The Original Cakerie won the National Restaurant Association's FABI (Food and Beverage Innovation) award for 14 | Culinology | MARCH 2016 its Inspired by Happiness brand Gluten-Free Dreamin' two-layer cakes last year, developing award-winning gluten-free products was not an overnight success, according to Ms. Ross. Because the company is known for the light texture of its sponge cake, that's what it aimed to achieve in gluten-free versions. Challenges were varied but not insurmountable: "We're a scratch manufacturer, therefore we created our own blend with food scientists, adjusting where needed," Ms. Ross said. "You need to manage the coarseness of the grain of the cake; it's about finding the desired texture and flavor." Her first foray into the wheatless arena was seven years ago, "when there wasn't a great demand but a subtle underground." Putting the "cake project" on hold for a few years, the company developed gluten-free brownies as well as seed and

Table of Contents for the Digital Edition of Culinology - March 2016

Culinology - March 2016
Table of Contents
President's Letter - The right hand side of the page
Emerging Trends - Snack Trend: Think Thin
“New savory” flavors sliding into sweet
Ingredient Trends - Deliciously gluten-free
Dairy Trends - Tapping into trends with dairy ingredients
Member Profile - Recipe for success
Expert Voices - Five questions for Campbell’s master chef
Industry News - Culinology resource book hits shelves
RCA elects new leaders
Local events build Culinology community
Six student teams to compete for top honors
Upcoming events
Petits Fours - Five trends from Winter Fancy Food
Consumers call for more food safety monitoring
Grocery sales soar for breakfast items, exotic meats
News Bites
Ad Index

Culinology - March 2016