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New Technologies and Ingredients Creating Better Gluten-free Foods

Celiac.com 09/20/2013 - New technologies and ingredients are helping manufacturers to improve the look, taste and nutritional profile of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago.

Photo: CC--Shane PopeIn addition to growing numbers of people with celiac disease, and gluten sensitivity, much of the demand is being driven by people with preference for gluten-free foods, said Chris Thomas, senior food technologist at Ingredion, Inc.

Manufacturers of gluten-free foods have historically focused on the 'gluten-free' aspects of their products.

This approach as resulted in gluten-free products which are gritty, or dry in texture and have a short shelf life. To mask these negative features, or to enhance bland flavor, many gluten-free products contain high amounts of sugar and offer little nutritional value.

That is changing rapidly. "Now, consumers want nutrition quality, variety and appearance," says Thomas.

Consumer demand and new manufacturing approaches, including the development and use of flours, starches and bran made from alternative ingredients, are leading to gluten-free products with better texture, flavor and nutritional profiles than in the past.

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By using native functional tapioca and rice-based flours, manufacturers of gluten-free foods are eliminating grittiness and crumbliness, and crafting products with texture, color and appearance that is similar to wheat-containing counterparts.

The resulting gluten-free products are also similar to wheat-based products in term of calories, fat content, overall nutrition and shelf life.

One huge advance toward better gluten-free food products comes from the commercial use of pulses. These are the edible seeds of leguminous crops, such as peas, lentils, chickpeas and edible beans, which have a high viscosity, as well as high levels of protein, fiber and other nutrients. They are being used to create flour and starch-like substances for better gluten-free products.

So far, pulses have been used to create a number of gluten-free pastas, baked goods, snacks, breadcrumb substitutes, and even milk-like beverages in the international food market, says Mehmet Tulbek, Ph.D, the global director of the research, development and innovation division of Alliance Grain Traders (AGT).

All of these developments, coupled with strong market growth, mean that consumers of gluten-free foods can look forward to more and better gluten-free products coming very soon.

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3 Responses:

 
June
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said this on
24 Sep 2013 4:15:58 AM PDT
Mainstream manufacturers need to get on board with less wheat flour. Why in the world should cheesy chicken and rice have wheat flour? I know it's a cheap filler, but do they understand the business they are losing to save a penny or two?

 
Theresa
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said this on
24 Sep 2013 2:51:32 PM PDT
I cannot help but be concerned that gluten-free is going down the same road as the unhealthy foods we have today. Just what are these "new manufacturing processes". Rather than looking for "more and better gluten-free products" eat real, unprocessed foods.

 
ACurtis
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said this on
05 Oct 2013 5:10:48 PM PDT
We need better food--organic, wholesome, fresh, natural, of the earth. Not more manufactured foodstuff. Not refined flours and added sugars and other binders that aren't good for us.

We don't need soy flour or soy anything in the mixes either. Where are the "whole grains?" I see a lot of white refined flours in the gluten-free packages I pick up off the shelves.

Where are the better sweeteners? Why only organic cane sugar? What about molasses, or maple syrup, or Stevia, or figs, or dates? or pureed fruit?

There might be a whole lot of gluten-free "foods" to buy in the grocery store, but they have a long way to go toward being truly "good for you."




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Have been dealing with splinter hemorrhages on three of my toe nails since February. I did go to my doctor who rightly so did a very complete blood work-up ruling out other diseases such as lupus and RA and referred me to several other doctors to make sure that it was not cancer, endocarditis, or something serious. I went to the doctors. I have done some research on vitamin deficiency and it seems that some link splinter hemorrhages to vitamin C deficiency. For the past 2 1/2 weeks I have been eating 3 clementines a day (in addition to the usual multivitamin that I take) and it seems to be helping the splinter hemorrhages. One has grown out and not returned. Visited my GI doctor today and talked about malabsorption of nutrients as a potential issue. We are doing more blood work and checking nutrient levels. I have to believe it has something to do with the celiac. Sorry I don't have a better answer, but like you am trying to figure this out. Please let me know if you find any answers, and yes, be sure to check with your doctor to rule out anything serious.

You only need one positive on the celiac panel. I tested positive only to the DGP IgA and had a Marsh Stage IIIB intestinal damage. Good luck!

Welcome to the forum. First, you need to get copies of your celiac test to confirm you actually had it done and what the results were. Second, to confirm a diagnosis, you must obtain biopsies via an endoscopy. Were the doctors gastroenterologists? Third you need to research celiac disease. Yes, you can be asymptomatic, but could still have instestinal damage as the small intestine is vast. here is a good place to start: http://www.cureceliacdisease.org/screening/ You might think you are a silent celiac, but ever been anemic? Had your bones checked?

That's good to know about Texas Children's, unfortunately I don't believe they accept our insurance. Our former pediatrician joined with one of their medical groups and we had to find a new one due to insurance. I'll check out their site though.

9 months ago I went to my doctor for normal blood work. She called me to tell me everything looked great, but o yeah, my gluten sensitivity levels were extremely high. I should probably stop eating gluten since it looks like I have celiac. She hung up and I never heard from her again. I cut out gluten completely, even though I have never experienced one single symptom of celiac. 9 months later, I decided to reach out to another doctor to get a second opinion, as I experienced absolutely zero change on 9 months of strict gluten free diet. All this doctor did was request the results from the previous doctor, tell me it is confirmed I have celiac, and hung up the phone. This angers me tremendously on two counts. One, I have absolutely zero symptoms of celiac, and would NEVER know if I was "glutened". Two, the complete lack of information or support from both doctors is horrifying to me. And finally, I simply do not believe the diagnosis and as considering just starting to eat a normal diet again. I would never know the difference. I am really just venting because this situation upsets me so much, and I have suffered mentally and socially from going gluten free. Since I have absolutely zero symptoms, even if I was actually celiac, I highly doubt anything would ever come of it if I continued to eat gluten. I could just pretend I never heard from either terrible doctor and go on living my life. Someone has to have been in the same situation as me, right?