Glutenfree Products with hight consumer acceptance

Currently two percent of the European population suffers from gluten intolerance so-called celiac disease. Its consequences can be prevented by keeping a strict gluten-free diet. Gluten is an ingredient of all common types of grain. It is, thus, included in staples such as baked goods and pasta.

The demand for gluten-free products which are mainly offered by small and medium size businesses (SMB) has increased considerably. However, the consumer acceptance of the products that are currently available are still limited, because often the taste, texture, and mouth feel do not fulfill the expectations of the consumer.

The research project Glutenfree will give SMBs the chance to develop high quality gluten-free baked goods and pasta with a high consumer acceptance and, thus, the potential to use this profitable market sector. In the project alternative food ingredients such as plant proteins and hydrocolloids will be developed that have a structure formation in baked goods and pasta that is similar to wheat gluten.

The interaction of different recipe ingredients during the production process and their effect on texture and aroma will be analyzed for product improvement. The evaluation of consumer preferences, acceptance, and needs is an important part of the research.

Strengthening of SMB, development of new innovative foods and food ingredients for consumers with celiac disease.

Currently two percent of the European consumers suffer from celiac disease an illness that requires a strict gluten-free diet. Gluten is part of all common grains and is therefore included in staples such as baked goods and pasta. The market for gluten-free products that is controlled mainly by small and medium size businesses has shown considerable growth in the last years. However, the consumer acceptance for the relevant products is still limited, because taste, texture, and mouth feel are inadequate.

The goal of the research project is to make the production of gluten-free baked goods and pasta with high consumer acceptance possible, so SMBs can enter this market sector with profit. Furthermore, the aim is to considerably increase their competitiveness. Alternative food ingredients in particular plant proteins and hydrocolloids that replace and have a similar structure in baked goods and pasta will be developed.

The interaction of the various recipe components during the baking process and pasta preparation and its effect on texture and taste will be analyzed to specifically improve these products. Sensoric improvement will be guaranteed by appropriate raw materials, aromatic malt, or sourdough. The evaluation of consumer preference, acceptance, and need are important parts of the research. It allows targeted food development and promises products with high acceptance.

The project will be coordinated by the Fraunhofer-Institute for Process Engineering and Packaging. Fraunhofer’s main activity will be screening raw materials from legumes and pseudo-cereals to develop alternative protein ingredients with viscoelastic properties as gluten substitutes. The individual processes and the transfer of technical data, analysis of the key aroma components, monitoring of taste formation in baking and pasta production, as well as the development of pasta with improved texture and taste will be optimized.

GlutenFree is a cross-boarder cooperation of food manufacturers, food ingredient suppliers, and research institutions in Germany, Ireland, Italy, and Sweden. The project will be funded by the 7th European Framework Program under the specific program “Capacity-research for SMBs“.

You will find further information on this research project at www.glutenfree-project.eu.

• Screening plant raw materials such as legumes and pseudo-cereals for the development of alternative protein ingredients with viscoelastic properties as gluten substitutes
• Adjustment of appropriate processing steps and their implementation to a technical scale
• Analysis of characteristic aroma compounds and the aroma formation during the production process
• Product development of pasta with improved texture and taste