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.
Also in this issue of Talking Point:
Top award for excellent customer service
New way to profitable cream cheese
Drink to good health
New insights into the role of OPN
More milk goodness at less cost
More muscle behind research
Nougat shows egg-free potential