More need for gluten-free starches

By Nicholas Robinson contact

- Last updated on GMT

Gluten-free bread could be about to become softer
Gluten-free bread could be about to become softer
In response to an increase in consumer demand for gluten-free (GF) baked goods, ingredients firm Ingredion has launched a range of GF texturising starches.

The Precisa Bake GF texturising system consists of modified tapioca starch, maize starch and potato starch and was developed for manufacturers who wanted to create soft bread products.

Risen dramatically

“Over the past year, the range of free-from products on the market had risen dramatically,”​ according to Cathrin Kurz, marketing manager for Ingredion Europe's bakery division.

More than half of consumers who adopted a GF diet did so because they thought it was healthier, while the number of diagnosed coeliacs had also increased and such a rise had prompted more demand for GF products, she added.

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