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Potato Protein Isolates May Help Create Better Gluten-free Baked Goods
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 06/18/2012 - Following US approval (SA GRAS) of its natural potato protein isolates, Dutch ingredients firm Solanic is touting their protein as a way for manufacturers to craft higher quality gluten-free baked goods. The protein is approved at levels of .01 to 10% in manufactured baked goods.
The product is designed to create softer breads that will stay fresh longer, and which look and feel much more like regular wheat-based breads. According to Solanic manager for gluten-free, Paul Hart, the protein could bring the shelf-life for gluten-free bread products up to one-week.
The company also claims that their protein also boasts a favorable amino acid profile that may help boost the nutritional value of products in which it is included.
Solanic's protein isolates have been on the European market since 2008 and in the US market since 2009.
The company is working to develop a gluten-free bread prototype by October 2012, and to develop cake prototypes thereafter.
Stay tuned to see if the company's efforts help to put better gluten-free baked goods on store shelves in the near future.
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