Supermarket Perimeter - March 2023 - 31

Pea protein and soluble corn fiber are among
the many ingredients Cargill is exploring in
the ever-evolving world of gluten-free bread.
assist with gas retention. Soy flour or pea protein can serve as a setting
agent, assisting with shelf life by extending crumb softening over time
and preventing starch retrogradation. With gluten-free products, starch
retrogradation is always a concern, so including ingredients that can
slow this process is often helpful.
No longer the exception
As product formulation continues to evolve with bakers' knowledge of
the gluten-free space, there are great gluten-free items more readily
available than ever before. Dawn Foods, Jackson, Mich., is yet another
company witnessing gluten free to be no longer a diet fad.
" Consumers are looking for a broader range of lifestyle choices and
diets, " said Melissa Trimmer, certified executive pastry chef, culinary
innovation operations and menu consultant, Dawn Foods Global. " They
have higher expectations for products in these spaces to reach a wider
range of dietary needs and they never want to sacrifice taste or texture.
Gluten-free baked goods and mixes now must taste and perform just as
well as other product offerings. "
Dawn Foods' gluten-free line includes crème cakes and high-ratio
Better formulations
Because of the critical role gluten plays in baked goods - providing
structure, texture, water-holding and other attributes - the formulation
of delicious and appealing gluten-free foods has not always been easy.
But new ingredients and technologies and product improvements
are helping bakers deliver even tastier gluten-free items. For example,
chickpea flour can be used as a source of protein, dietary fiber and
several different vitamins and minerals not found in whole-wheat fiber.
Many alternative and ancient grains are also well suited to support the
plant-based and gluten-free markets.
" Gluten-free formulations are always evolving as new ingredients
become available such as the additions of pea protein and soluble corn
fiber, which offer functional benefits, " said Aaron Reed, senior food
technologist, Cargill. " These ingredients also offer brands an opportunity
to improve the nutritional profiles of their gluten-free offerings. "
But the replacement of gluten is rarely a one ingredient answer;
instead, it's a combination of ingredients designed to complement each
other to provide the necessary solution. In this role, Cargill chooses
to take a holistic approach to gluten-free formulation, looking at what
each ingredient can provide to benefit the overall product.
In the case of starches, different starches possess different textures.
Based on the starches used, it's possible to modify the texture of the
finished product. For example, the use of modified tapioca and corn
starches can help keep the texture of gluten-free baked goods soft.
Tapioca starch is typically softer than corn starch. For a softer product,
formulators might use higher rates of tapioca; for a firmer product, they
might add more corn starch.
Gums like xanthan, guar or even carrageenan can help hold onto
moisture and some hydrocolloids have gelling properties, which can
cakes in chocolate and vanilla, which can be subbed into other cake
recipes. The cakes are not just formulated to be good for gluten-free
but to also be just as delicious and high-quality as the company's baked
goods. Some of its top-selling products in the supermarket segment
include its gluten-free White and Dark Devil's Food cake bases. The cake
category is Dawn Foods' largest gluten-free segment. The company
also offers a variety of gluten-free selections globally, including cake,
crème cake, brownie, cookie and cake bases.
Making room
With more consumers choosing self-imposed gluten-free diets and
lifestyles and greater awareness of celiac disease and other gluten
intolerances, Trimmer recommends the perimeter bakery dedicate a
portion of its bakery case to better-for-you options like gluten free. This
can help health-minded consumers feel good about their food choices
and become more inclusive of those with allergen sensitivities. It can
also help build connections with consumers who are gluten-free and
vegan who are looking for ways to make purchases that are better for
the planet.
LeDrew recommends brands bring forward gluten-free bakery items
with improved sensory profiles - spanning both taste and texture - to
serve as another avenue for growth. This ongoing synergy between
form and function, along with a listening ear toward consumer wants
and needs, can help manufacturers and producers help consumers
meet their personal health values and preferences in delicious and
convenient ways.
" Consumers are seeking solutions that match their personal
health values and preferences, " Schueller concluded. " This can mean
functional foods, foods that taste good but also do good, sustainability,
modern craft, convenience and more. "
supermarketperimeter.com
MARCH 2023 - 31
Cargill
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Supermarket Perimeter - March 2023

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