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.
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.