Today’s consumers not only desire the highest quality foods made with the cleanest, simplest ingredients; many also require foods designedto meet their special dietary restrictions…
The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year—and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.
In the commercial food world, starches help baked goods on every front. They help dough and batter adapt to processing equipment. They improve texture and mouthfeel of a finished product. They even keep working well after a baked good has left the bakery and is sitting on a supermarket shelf or in a consumer’s pantry.
In August, American Key Food Products (AKFP) introduced a new brand of rice flours especially designed for excellent gluten-free baking in the US market. Technical Sales Director, Carter Foss, is buoyant about the future of gluten free, bolstered by the ever increasing health conscious consumer base. In conversation with FoodIngredientsFirst he talked about whether or not the gluten free trend will slow down or is here to stay.
“The increased use of native starch is driven by the development and promotion of clean label, functional starches, which are physically modified to alter their rheological properties,” explains Mel Festejo, COO at American Key Food Products (akfponline.com), Closter, N.J. “These clean-label starches, being developed from corn, tapioca, potato and even peas, ultimately have enhanced functionalities.”
American Key Food Products (AKFP) introduces to the American market a new brand of rice flours especially designed for excellent gluten-free baking. Mel Festejo, COO of AKFP, announced the exclusive distributorship agreement with Mitsui & Co. Ltd. for superfine white and brown rice flours manufactured by Kumamoto Flour Milling Company