FDBusiness.com

Let’s not search for the perfect ‘miracle’ gluten-free substitute: Real Bread Campaign

 Breaking News
  • New Chief Executive For Tate & Lyle Tate & Lyle, a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide, has appointed Nick Hampton as Chief Executive with effect from 1 April 2018. Nick Hampton is currently Chief Financial Officer and a Board member of Tate & Lyle. Nick Hampton succeeds Javed [...]...
  • Müller Direct Next Generation Müller, Britain’s biggest producer of branded and private label fresh milk, butter, yogurt, desserts and dairy ingredients, has announced a new initiative to help ambitious young farmers build vibrant dairy businesses for the future. Müller will initially work closely with a group of approximately 25 Müller Direct young farmers who have the potential to create [...]...
  • New Geographical Indication From the Netherlands The Commission has approved the addition of a new product from The Netherlands to the quality register of Traditional Speciality Guaranteed (TSG). ‘Suikerstroop’ is dark brown syrup made of the syrupy liquid left behind during the production of sugar from sugar beet or sugar cane. It has a sweet taste due to its large sugar content (at [...]...
  • Firmenich Extends Capability to Design Innovative and Sustainable Natural Ingredients Firmenich has established an exclusive partnership with Blue Marble Biomaterials, a leading US biotechnology company specialized in natural and sustainable ingredients. With this partnership Firmenich gains direct access to key expertise, from biomimicry to non-GM fermentation, enabling the design of innovative and sustainable natural ingredients for the food, beverage and flavor industries. “At Firmenich, we are committed to [...]...
  • Tetra Pak Pledges Support For EU Plastics Strategy Tetra Pak has pledged to support the European Commission’s Plastics Strategy, announced as part of the EU Action Plan for a Circular Economy. The company will: Work with industry partners to ensure that by 2030, recycling solutions are in place for all components of beverage cartons so they can be fully recycled across Europe; Substantially increase the use [...]...

Let’s not search for the perfect ‘miracle’ gluten-free substitute: Real Bread Campaign

Let’s not search for the perfect ‘miracle’ gluten-free substitute: Real Bread Campaign
June 03
11:05 2013

Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.

Globally, the number of people with celiac disease or gluten intolerance is rising, with an estimated average of 1 in 100 people living with celiac disease and many more undiagnosed.

In light of this there has been a huge wave of academic research into the gluten properties on a number of alternative grains including sorghum, millet and amaranth to establish their suitability for gluten-free breads.

However, campaign coordinator at The Real Bread Campaign Chris Young, said there needs to be less of this type of research and more on learning about what characteristics of wheat and grains trigger allergic responses in celiacs and why.

“Rather than seeking a replacement for modern bread wheat or the thus-far elusive perfect gluten substitute, the Real Bread Campaign’s interest lies in why there appears to be a growing surge in people reporting difficulty in eating loaves made with a wheat or other gluten-containing cereals,” Young told BakeryandSnacks.com.

“Surely investment into finding the cause or causes of the increase in reported problems and then natural solutions to them would be more valuable for all bakers and bread lovers, than investment in finding some ‘miracle’ reliant on a patentable and/or ‘premium’ free-from solution,” he said.

Questions need to be answered

“As a race are we genuinely becoming more sensitive to modern wheat? Have many of the reported issues been self-diagnosed incorrectly? Or have one or more of the changes that have occurred to links in the seed to sandwich chain led to a rise in genuine cases of negative reactions to modern loaves?” Young asked, stating that these are the types of questions that research must address.

He said research must investigate if agrochemicals used on wheat alter the structure and level of proteins that can trigger allergic responses and whether years of breeding wheat for yield and gluten strength has actually generated other mutations triggering celiac responses.

Perhaps longer fermentation processes could enable more consumers to eat modern loaves or use of sourdough, he said.

“There has been a limited number of small studies in all of these areas but as yet not enough evidence has been gathered to rule any of them in or out,” Young said.

If investigations lead to answers; “that could result in many more people finding they can eat wheat loaves again”, he added.

Gluten research

A host of research published on BakeryandSnacks.com has addressed a number of these broader issues surrounding gluten-free, including the impact of wheat breeding , measuring gluten sensitivity and use of sour dough .

Young warned that in the meantime, industry must take great care in labeling and marketing gluten-free products, “particularly those made with ‘heritage’ or ‘ancient’ grains that are in fact types of wheat, or at least contain proteins that can trigger allergies, food intolerances or the celiac response”.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 17, 2018Anfas Food Product
  • January 19, 2018International Green Week
  • January 20, 2018Sigep Rimini
  • January 24, 2018International Bulk Wine and Spirits Show (IBWSS)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements