Trends towards dep


Kiran Grewal reports on automation in gluten-free bakery products and how previously challenging and viscous mixes, that have traditionally been made in batch by hand, can now be automated


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n recent years, health-conscious consumers are showing increased interest in gluten-free products as a part of a broader healthy eating regime, in the form of grain-free/ low-carb diets like paleo and keto. This continues to move the market opportunity beyond just those consumers with coeliac disease or a gluten intolerance. Despite the initial thought of health-conscious consumers being a hindrance for the indulgent bakery market, in fact, it’s the complete opposite. For example, Mintel says with the rise in demand for gluten-free food and drinks, manufacturers are exploring various gluten alternatives, and FreeFrom


26 Kennedy’s Bakery Production March/April 2022


products continue to perform strongly as customers become more aware of ingredients in a product, including flour derived from nuts, seeds, beans, fruits and vegetables. These new advances in gluten-free food and baked goods are expanding the segment away from being a niche market, and propelling it into a common product offering. So, what’s the catch? Well, changes in recipe formulation, specifically for gluten-free products, can result in a sticky texture, which does not translate so well on the production side, and companies are having to advance their technology and automation to allow for a more flexible and diverse system.


bakeryproduction.co.uk


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