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.
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.