Create the delicious, gluten-free products consumers really want. As the demand for gluten-free grows, so should the ability to create gluten-free products that taste and look like the “real” thing – and that have built-in nutritional goodness.
88.9% of consumers initially purchase gluten-free when they feel they might have or have been diagnosed with celiac disease/intolerance or non-celiac gluten sensitivity.2
Gluten is an important component of taste and texture in traditional food products due to its unique functional properties. And removing it causes unique formulation challenges, from poor dough elasticity and reduced product shelf-life to dry, crumbly, grainy textures and reduced protein, nutrients and fibre. The good news is that you can create gluten-free rolls, muffins and other products with a perfectly open and coarse crumb grain, with the nutritional benefits that are often lacking.
Close the texture divide between gluten-free and traditional baked goods |
Create the eating experience consumers want. Solve gluten-free texture challenges including:
Extend shelf-life stability and improve processability |
To make a product that consumers want to come back for again and again, the process often starts with the dough and its elasticity and viscosity. Without it, you can end up with smaller volumes, large holes in the structure, dense or rubbery crumbs, product collapse and more. By controlling moisture, you can increase shelf-life and improve the machinability and processability of your gluten-free products – making it simpler for you to manufacture the products your customers want.
Make gluten-free mean more – nutritionally |
You can bring on-trend nutritional benefits to your gluten-free products while maintaining the taste and texture your consumers demand. Enhance fibre with resistant starches, dietary fibres and soluble fibres. And with our texturizers, non-caloric sweeteners and drop-in flour replacement systems, you won’t have to rely as heavily on flavor maskers, like sugar and fat to make your products taste great.
Expertise that brings it together |
You have a world of innovation at your hands to support your gluten-free objectives. Ingredion’s experts can show you how to use new clean label or modified starches, flours, pulse proteins, fibres, hydrocolloids and texturizers to create gluten-free products with all the appeal of gluten-containing products.
Find ingredients for winning gluten-free baked goods |
Address the trends and achieve the texture of products that contain gluten in those that don’t—with Ingredion Idea Labs™ science-based problem solving.
Bulk flour systems
Bulk flour components
Texturizers/Enhancers
Lower carbs with an affordable dietary fibre
Nutrition plus
Digestive health
Nutrition minus
Reduce sugar
Clinical and infant nutrition
Gluten free