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Can Nutrilac Protein Deliver Better Gluten-free Baking?

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.

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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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4 Responses:

 
dappy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Oct 2015 7:02:36 AM PDT
Would be about time! However, the end product is the real test. We have had nothing that resembles wheat products up to now. NOTHING....

 
dappy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Oct 2015 7:33:21 AM PDT
Can this be purchased here in the USA now to try in baking done at home?

 
Dick L.
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Oct 2015 1:15:05 AM PDT
I wonder how this differs from the whey protein isolate used in some gluten free recipes?

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Oct 2015 1:08:23 PM PDT
I want to know where to purchase it.




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There is also a celiac center at UCLA - Dr Weiss

mnburis, I'm concerned about your symptoms, especially the diarrhea being so frequent. I experienced pellagra after prolonged diarrhea. The symptoms are diarrhea, dermatitis, dementia and death. Pellagra is a deficiency of niacin (B 3). With your vitamin D and B 12 already diagnosed as ...

thats so exciting! let me know if you need any help with finding gluten-free products or brands when you move here

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