Transcript Penford Template White 14Feb12

Formulating Gluten-free
Baked Goods
Sunday, October 6, 2013
NASDAQ: PENX
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Why Gluten-free
 Health Conditions
 Celiac Disease = an autoimmune disorder
• one in 133 in U.S./Canada
• one in 100 in the UK
• one in 200 in Germany
• one in 300 in Europe
 Wheat Allergy/Intolerance/Sensitivity
 ADD/ADHD
 Autism
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Why Gluten-free
 Globally, 15 million consumers are gluten-intolerant
 3 million U.S. consumers remain undiagnosed
 6% to 8% of U.S. population
 U.S. gluten-free market = $4.2B1
 U.S. growth = $6.2B by 20182
 Gluten-free was one of the top 10 culinary trends for
20113
Sources: (1) Packaged Facts, 2012
(2) Markets and Markets, 2013
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(3) National Restaurant Association, 2010
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What is Gluten?
 Gluten is a composite of the proteins gliadin and glutenin
 These proteins, along with starch, are found in the
endosperm of cereal grains such as wheat, rye and
barley
 Primary market segments that contain gluten:
 Baked goods - breads, pastries, waffles, cookies, cakes,
doughnuts, bagels
 Pasta
 Snacks - crackers, biscuits
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Gluten-free Challenges
 Viscosity and Elasticity
 Dough = more batter-like
 Finished bread = dense texture
 Stabilization and Texture
 No structure = crumbly, no body
 Minimal water holding = short shelf-life = staling
 Leavening
 No cell formation = dense
 Gluten-free Certification
 Gluten-free foods made from certified gluten-free
 National Foundation for Celiac Awareness
• Resource for gluten-free training and certification
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Gluten-free Ingredients
Primary
Flours
Specialty
Flours
Starches
Protein
Fiber
Hydrocolloids
Brown Rice
Amaranth
Corn
Corn
Bamboo
Cellulose
Rice
Buckwheat
Pea
Egg
Bran
Guar
Sorghum
Chia
Potato
Hemp
Chia
Konjac
Tapioca
Legume
Rice
Legume
Flax
Pectin
Waxy Rice
Millet
Tapioca
Pea
Inulin
Tara
Nut
Soy
Psyllium
Xanthan
Quinoa
Whey
Resistant
Starch
Teff
Sugarcane
Vegetable
Vegetable
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Generation One: Gluten Replacement
 Market Need
 No trace of gluten in the formulation—less than 20 ppm
 Texture/quality equal to or better than gluten-containing products
 Non-allergenic
• No soy, wheat, corn, egg, dairy
 Same product availability as gluten-containing products
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Starches Used in Gluten-free Baking
 Native Starch
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Potato, rice, tapioca, corn
Use level: 5%-50%
Provides structure
Clean label
 Modified Food Starch
 Use level: 15%-30%
 Provides structure and volume
 Improves shelf life
 Pregelatinized Starch
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Use level: 5%-10%
Provides raw dough viscosity
Improves resilience and chew to the cooked dough
Improves texture
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Generation Two: Gluten-free Nutrition
 Market Need
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Nutritionally balanced
Non-allergenic
Minimal reformulation efforts
No gluten
Good tasting products
No off-flavors
Shelf-life
Functionality
 Solution
 Use varying fortification and enrichment techniques
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Gluten-free Nutrition Enhancement Trends
 Whole Grain/Flours
 Teff, amaranth, quinoa, chia, sorghum, brown rice, buckwheat,
millet
 Proteins
 Soy, pea, rice, corn, whey, legumes
 Oils
 Flax, fish, algal, soy, canola, phytosterols
 Fibers
 Brans, gums, specialty soluble fibers, resistant starches
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Gluten-free Dietary Fiber
 Rice bran
 Protein & fiber
 Sugar cane
 Inulin
 Chicory, agave or Jerusalem artichoke-based
 Bamboo
 Psyllium
 Flax
 Protein, fiber, calcium, Omega-3, vitamin & minerals
 Resistant starch
 Potato & tapioca-based
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Gluten-free Muffins with Resistant Starch
Ingredient
(%)
Milk
39.83
Eggs
20.13
Butter
14.29
Gluten-free flour blend
14.00
Sugar
5.25
Modified Food Starch
5.60
Baking powder
0.61
Baking soda
0.17
Salt
0.06
Xanthan gum
0.06
Total
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100.00
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Resistant Starches
 Description
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Contains dietary fiber
Resists digestion and passes through to the large intestine
Some provide prebiotic effects
Low caloric contribution
Derived from varying botanical sources
Soluble and insoluble products
Used in baked goods, snacks, pastas, nutrition bars, smoothies,
yogurts, sauces, breakfast cereals, pet food, vegetarian/vegan
foods
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Resistant Starches
 Health Benefits
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Fiber fortification
Caloric reduction
Digestive health
Glycemic health
 Functionality Benefits
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High process stability
Improves texture (i.e. crunch, crispiness)
Bland taste/ smooth mouth-feel
Good tolerance
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Resistant Starches
 Insoluble resistant starch benefits
 Low water binding capacity
 Higher fiber content
 Soluble resistant starch benefits
 Binds water
 Cook-up and instant varieties
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Resistant Starches
 Packaging Claims
 Nutrient content claims
• Good or high source of fiber
• Contains fiber
• Reduce/less calorie
• Reduce/less sugar
 Structure/function claims
• Dependent on effective dose proven by clinical research
Potato and tapioca favored in the community– NON-ALLERGENIC
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Thank You
Penford Food Ingredients
www.penford.com
Jennifer Williams
Senior Applications Scientist
[email protected]
(303) 643-1699
Booth # 1922
Monday: Fiber enriched gluten-free cheddar scone
Wednesday: Gluten-free apple empanada
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