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 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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