Issue 30

Naturally without gluten

The first functional milk protein solution for gluten-free bread is on its way

Trials are underway to replace gluten in bread with a combination of functional milk proteins from Arla Foods Ingredients – so far with highly promising results. Through simulating the protein structure and functionality of wheat gluten, the aim is to create solutions for gluten-free bakes of a much higher quality than the typically dry, crumbly products on the market today.

One of the quality benefits of functional milk proteins is their neutral taste – an improvement on those solutions based on vegetable protein that have a distinctive off-flavour. The gluten-free project builds on the initial findings of a food science student, who conducted study-related research in the Arla Foods Ingredients bakery lab. Watch this space for more news on the coming gluten-free concept.