Dive Brief:
- Arla Foods Ingredients has created natural milk proteins designed to improve the texture of gluten-free baked products.
- Nutrilac proteins for gluten-free products mimic the protein structure and functionality of wheat gluten, giving gluten-free baked goods the softness and elasticity needed to prevent dryness and crumbling.
- These natural proteins have a neutral, rounded milky taste that doesn't harm the flavor of a product. Nutrilac doesn't involve new equipment or manufacturing processes alterations.
Dive Insight:
This is a particular challenge of gluten-free baking — reproducing the taste and texture of wheat-based baked goods. If Nutrilac proves successful, and gluten-free breads and cakes become indistinguishable in taste and texture from their wheat-based counterparts, it would support the gluten-free trend.
However, science hasn't been too supportive of this trend. "People who eliminate gluten may end up gaining weight because these foods often have more calories than their gluten-containing counterparts," said Glenn A. Gaesser, PhD, who is also chairman of the Grain Foods Foundation’s Scientific Advisory Board. "There is also preliminary evidence that consuming gluten-containing foods, especially whole grain wheat products high in dietary fiber, may boost beneficial gut bacteria."
