Supermarket Perimeter - September 2022 - 23

Just plain good
As consumers increasingly demand the mainstreaming of alternate
lifestyle and diet offerings, companies like Dawn Foods, Jackson, Mich.,
are seeing higher expectations in the gluten-free space. This includes
a shift from gluten-free as a diet fad to a lifestyle choice that supports
holistic wellness needs.
Higher expectations mean gluten-free products must taste just as
ALTERNATIVE GRAINS
AND FLOURS
Quinoa
good as a gluten-filled version. Thankfully, there's little doubt of the
incredible innovation happening in the category. Today's gluten-free
products are simply better - better taste, better texture and better quality.
This can be attributed to the formulation of gluten-free baked goods
using more trendy, nutritious and/or highly functional ingredients in
terms of protein, dietary fiber, micronutrients and improved sensory
attributes (texture and flavor), according to Kathy Lewis, senior R&D
scientist at Ardent Mills.
When it comes flavor pairings for gluten-free baking, Melissa
Trimmer, corporate executive chef, Dawn Foods, follows the adage
" If it grows together, it goes together. " This particularly applies when
introducing new flavors through additional flours.
" If I'm going to use almond flour, then I'm absolutely going to jump to
stone fruit as an accompaniment. If I'm thinking about buckwheat flour,
then I'm thinking about berries, " she said.
" When thinking about gluten-free products, it's really important to
make baked goods that aren't just 'good for gluten-free,' but just good
desserts in general, " she continued. " Bakers want and expect their
gluten-free mix to simply make good cake and then perform like other
cakes in their repertoire. "
Partnering for possibility
Today, perfect partnering demands understanding the physical,
chemical, functional and sensory properties of individual ingredients
and often requires a combination of flours, starches, hydrocolloids and
quality protein to optimize volume and crumb structure.
Cargill has long been a partner to those looking to improve
formulations and create cleaner labels. Its SimPure potato and tapioca
starches provide structure, serving as the backbone of a gluten-free
dough. Xanthan gum contributes gel strengths and supports proper
batter viscosity, air entrapment, crumb elasticity and stability.
The plant-based trend is also alive in the gluten-free category
with solutions such as Cargill's Prolia soy flour or PURIS pea protein.
These products extend crumb softening over time and prevent starch
degradation. Bakers working with sticky gluten-free dough can use
soy, sunflower or canola lecithins, which offer strong release agent
properties and improved processability.
Ardent Mills is also seeing casava flour, pea protein isolate and fibers
such as pea and potato trending in gluten-free bakery items. These
ingredients can be used alone or in combination to increase volume
and to enhance crumb structure with minimal flavor impact. Added
fiber offers the advantage of water binding, which may slow staling
of some baked goods; while protein and fiber ingredients enhance
the nutritional profile to support a better-for-you image of gluten-free
foods, Lewis noted.
As consumers continue to become more label savvy, companies like
Cargill are also looking to provide more label friendly solutions such as
nutty and lightly earthy flavor, with heat application
can gain a pleasant nutty-savory flavor
Sorghum flour
mild and lightly sweet grain that pairs
well with sweet or savory flavors
Chickpea flour
mild beany, grassy flavor and roasting
highlights a pleasant nuttiness
Brown Rice Flour
nutty grain flavor, similar to
whole wheat, with less bitterness
Millet Seed
nutty/somewhat grassy flavor can be
lessened with high heat or added sweetness
Buckwheat flour
nutty and earthy flavor with sweet-brown
flavors, good for savory products
Ardent Mills
chickpea
cookies
TOP GLUTEN-FREE
PERIMETER SALES
Product Dollar Sales, % Chg. Vs YA
Cookies
$41,572,355, +12.0%
Cakes
$33,845,519, +20.9%
Breads
$21,088,832, +13.8%
Pastry/Danish/Coffee Cake
$3,727,771, +73.2%
Perimeter Brownies/Squares/Bars
$3,65,349, -9.5%
IRI International, latest 52 weeks, ending July 10, 2022
SEPTEMBER 2022 - 23
Supermarket Perimeter - September 2022

Table of Contents for the Digital Edition of Supermarket Perimeter - September 2022
