Celiac.com 10/01/2015 - Nutrilac protein from Arla Food Ingredients (AFI) offers manufacturers a way to make gluten-free products that are indistinguishable from products made with conventional flour, says John Kjaer, global sales manager for bakery at AFI.

Gluten-free cupcakes get some frosting. Photo: CC--Ariel WaldmanKjaer points out that the gluten-free trend is huge right now, will only be sustainable if "bakery companies…can make gluten-free bread and cakes that are virtually indistinguishable from their conventional equivalents."

According to AFI, Nutrilac can be incorporated into standard gluten-free baked goods, and offers gluten-free bakers a similar baking quality to wheat flour, producing an elastic dough that can be handled like standard wheat flour dough. This eliminates the problem of dry, crumbly gluten-free baked goods.

Nutrilac uses completely natural milk proteins, which have a neutral, well-rounded milky taste, with no impact on overall product flavor.

Products made with Nutrilac do not require new machinery or a change in standard manufacturing procedures, making it easier for companies to enter the gluten-free market, AFI said.

AFI will be showcasing Nutrilac at IBA in Munich from the 12-17 September 2015.

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