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Can Nutrilac Protein Deliver Better Gluten-free Baking?
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
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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.
Kjaer 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.
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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