Bakery and Snacks Special Edition: Grain-Free, Gluten-Free
BakeryandSnacks.com is another industry newsletter I subscribe to for keeping me up to date on what’s happening with baked goods and snacks.
Grain-free may still be niche but it’s gaining traction among consumers who perceive it as the next step to better health. ‘Going completely grainless’ is becoming increasingly popular among consumers who are moving away from processed foods and incorporating natural ingredients, such as nuts, legumes and pulses, into their diets that boost their intake of proteins and minerals. The grain-free trend is an extension of the gluten-free trend, which is predicted to reach $4.35b by 2013 in the US, according to MicroMarketMonitor.
- Promise Gluten Free sells majority stake to UK private equity firm: Mayfair Equity Partners (MEP) has bought a majority stake in the Donegal-headquartered Promise Gluten Free for an undisclosed amount… Read
- Grain-free trend just sprouting in bakery, but may overtake gluten-freeMany bakery industry professionals believe the grain-free trend will catch on – drive by a demand for more natural, less processed ingredients – and will eventually supersede gluten-free… Read
- Rice-based enzyme will bring gluten-free bread to the next level, says DSMDSM has unveiled a rice-based baker’s enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says… Read
- Witte dryers safeguard gluten-free foods from cross-contaminationThe Witte Company has developed a range of dryers and coolers that eliminate the need for a dedicated, gluten-free drying system… Read
And just for fun, I’m adding this fascinating one from the B&S daily feed:
- Prehistoric grains identified in Swiss Alps lunch box:
Scientists have discovered a 4,000-year-old ‘lunch box’ – obviously lost by a plucky primitive traveler crossing the Swiss mountains – contains microscopic traces of ancient wheat and rye… Read