Penford Template White 14Feb12
Download
Report
Transcript Penford Template White 14Feb12
Formulating Gluten-free
Baked Goods
Sunday, October 6, 2013
NASDAQ: PENX
Smarter Ingredients…Smarter Solutions
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
Smarter Ingredients…Smarter Solutions
2
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
Smarter Ingredients…Smarter Solutions
(3) National Restaurant Association, 2010
3
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
Smarter Ingredients…Smarter Solutions
4
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
Smarter Ingredients…Smarter Solutions
5
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
Smarter Ingredients…Smarter Solutions
6
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
Smarter Ingredients…Smarter Solutions
7
Starches Used in Gluten-free Baking
Native Starch
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
Use level: 5%-10%
Provides raw dough viscosity
Improves resilience and chew to the cooked dough
Improves texture
Smarter Ingredients…Smarter Solutions
8
Generation Two: Gluten-free Nutrition
Market Need
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
Smarter Ingredients…Smarter Solutions
9
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
Smarter Ingredients…Smarter Solutions
10
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
Smarter Ingredients…Smarter Solutions
11
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
Smarter Ingredients…Smarter Solutions
100.00
12
Resistant Starches
Description
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
Smarter Ingredients…Smarter Solutions
13
Resistant Starches
Health Benefits
Fiber fortification
Caloric reduction
Digestive health
Glycemic health
Functionality Benefits
High process stability
Improves texture (i.e. crunch, crispiness)
Bland taste/ smooth mouth-feel
Good tolerance
Smarter Ingredients…Smarter Solutions
14
Resistant Starches
Insoluble resistant starch benefits
Low water binding capacity
Higher fiber content
Soluble resistant starch benefits
Binds water
Cook-up and instant varieties
Smarter Ingredients…Smarter Solutions
15
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
Smarter Ingredients…Smarter Solutions
16
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
Smarter Ingredients…Smarter Solutions
17
Smarter Ingredients…Smarter Solutions
18