|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Gluten-free characterised by established players & emerging brands
|
|
Tuesday, 29 October, 2024, 13 : 00 PM [IST]
|
|
Divya Singh Chauhan and Anmol Madan
|
The gluten-free bakery market is booming, driven by increasing awareness of gluten-related health conditions and a growing demand for healthier and specialised food options. This article explores the world of gluten-free bakery products, from its origins and ingredients to the latest trends and business insights.
Introduction: A World without Gluten
Gluten is a protein found in wheat, rye, and barley, is responsible for the elasticity and chewiness of baked goods. While most people thrive on gluten, a significant portion of the population avoids it due to various health concerns. The main reasons to avoid gluten include celiac disease, an autoimmune disorder where gluten triggers an immune response that damages the small intestine; gluten intolerance, a less severe condition characterised by digestive symptoms like bloating, diarrhoea, and abdominal pain after consuming gluten; and gluten sensitivity, a non-celiac condition where individuals experience similar symptoms to gluten intolerance without the autoimmune response.
The gluten-free diet has become increasingly popular due to increased awareness of gluten-related conditions, the perception of a 'healthier' lifestyle choice, and the availability of gluten-free products in supermarkets and specialty stores. Social media and celebrity endorsements also contribute to the growing popularity of gluten-free diets.
Understanding Gluten: Gluten is a protein complex composed of two proteins: gliadin and glutenin. When hydrated, these proteins form a network that gives baked goods their structure, texture, and elasticity.
The Rise of Gluten-Free Bakery Products
Gluten-free baking has a long history, predating modern awareness of gluten-related conditions. Traditionally, individuals with celiac disease relied on alternative grains like rice, corn, and buckwheat for baking. The gluten-free bakery market is experiencing exponential growth. According to a report by Grand View Research, the global gluten-free bakery market is projected to reach $10.4 billion by 2027, with a CAGR of 7.9%. This growth is fuelled by increased consumer awareness, improved product quality, and a growing demand for healthier options.
The gluten-free bakery market is characterised by a mix of established players and emerging brands. Large food manufacturers such as General Mills, Nestle, Kellogg's, and Danone have expanded their product lines to include gluten-free options. Specialised gluten-free brands like Schar, Glutino, and Kinnikinnick focus solely on gluten-free bakery products. Local bakeries and artisanal producers are also increasingly catering to the demand for gluten-free bakery products, often focusing on unique recipes and high-quality ingredients.
Ingredients in Gluten-Free Baking
Common gluten-free flours include rice flour, which has a neutral taste and can be used as a base in many gluten-free recipes; corn flour, which adds a subtle sweetness and a slightly grainy texture; potato starch, which provides a light, airy texture often used in combination with other flours; tapioca flour, which creates a chewy texture and binds well in recipes; almond flour, which adds a nutty flavour and a slightly dense texture; coconut flour, which is highly absorbent and often used in combination with other flours to create a light texture; and buckwheat flour, which, although not related to wheat, is naturally gluten-free and adds a slightly earthy flavour.
Binders and stabilisers such as xanthan gum and guar gum are also used in gluten-free baking. Xanthan gum, a natural polysaccharide derived from fermented corn, adds elasticity and structure to baked goods. Similarly, guar gum, derived from guar beans, helps maintain texture and consistency.
Popular Gluten-Free Bakery Products
Gluten-free bread has become a staple in many gluten-free diets, available in a variety of flavours and textures. Gluten-free cakes and cupcakes often replicate traditional versions, offering a wide range of flavours and decorations. A variety of gluten-free muffins, pastries cookies and biscuits is also available.
Health Benefits and Considerations
For individuals with celiac disease or gluten intolerance, avoiding gluten can alleviate symptoms like bloating, diarrhoea, and abdominal pain. Some gluten-free bakery products can also be lower in sugar and fat than their traditional counterparts. However, there are potential drawbacks and nutritional deficiencies to consider. Gluten-free flours often have lower fibre content, which can contribute to digestive issues. They may also lack certain essential vitamins and minerals found in wheat flour, requiring careful dietary planning or supplementation. Additionally, some gluten-free flours, like almond flour, can be higher in calories than wheat flour.
Baking Techniques and Tips for Gluten-Free Baking
There are several differences between gluten-free and traditional baking. Gluten-free flours lack the elastic properties of wheat flour, resulting in a different texture and structure in baked goods. They can also be more absorbent, requiring adjustments in liquid quantities in recipes, and may require shorter baking times.
To achieve the best texture and flavour, use a good quality gluten-free flour blend specifically designed for baking. Adding binders and stabilisers like xanthan gum or guar gum can help create a more cohesive texture. Accurate measurements are crucial for achieving the desired texture and consistency, and it is important not to over mix, as this can result in tough, chewy baked goods. Adjust liquid quantities as needed, and bake at the correct temperature and time to ensure even cooking and prevent dryness.
Common challenges in gluten-free baking include crumbly texture, dryness, and lack of structure. These can be addressed by adding binders and stabilisers, adjusting liquid quantities, and using a good quality gluten-free flour blend.
Trends and Innovations in Gluten-Free Baking
New ingredients and technologies are driving innovation in gluten-free baking. Alternative grain flours, such as those from ancient grains like quinoa, teff, and amaranth, are gaining interest in the gluten-free bakery industry.
Innovative products and flavours are also emerging, including vegan gluten-free options, gourmet gluten-free products with unique flavours and high-quality ingredients, and convenient pre-made gluten-free baking mixes and products. The future of the gluten-free bakery market will likely see a continued focus on sustainability, personalised nutrition, and technological advancements to improve gluten-free baking techniques and product quality.
Gluten-Free Bakery Business Insights
Starting a gluten-free bakery business requires thorough market research to understand the demand for gluten-free products in your area, compliance with food safety regulations and labelling requirements, and securing funding to cover start-up costs, inventory, and equipment. Building a strong supplier network for gluten-free ingredients and developing a robust marketing and branding strategy are also crucial.
Effective marketing and branding strategies include targeting specific audiences, leveraging social media, and forming partnerships and collaborations with other businesses or health professionals. Successful gluten-free bakery businesses, such as Schar, Kinnikinnick, and Freebird Foods, serve as examples of how to thrive in this growing market.
Consumer Tips for Buying Gluten-Free Bakery Products
When buying gluten-free bakery products, it's important to read labels and understand certifications. Look for the 'Gluten-Free' label certified by a reputable organisation, and carefully check the ingredient list to ensure the product is free from wheat, rye, and barley. Be mindful of potential cross-contamination during processing and handling.
To find the best products, read reviews from other consumers, try different brands to find those that best suit your preferences, and ask for recommendations from friends, family, or healthcare professionals.
(Chauhan is assistant professor and Madan is student at Raja Balwant Singh Engineering Technical Campus, Agra, U.P. They can be contacted at divyaachauhaan@gmail.com and anmolmadan888@gmail.com respectively)
|
|
|
|
|
|
|
|
|
|