According to Emma Walker, R&D, Ulrick & Short, gluten free baked goods are subject to the traffic light system and will be affected by the 2020 regulations.
“Gluten free bakery is tough enough, and to match the product integrity of the standard is not easy to do,” she said.
However, Ulrick & Short has done just that with its new gluten free sugar replacer for cakes, muffins and baked goods.
avanté 9 – the latest ingredient in the clean label specialists’ sugar reduction range – promises to reduce more than 20% of sugar in gluten free bakery formulations while maintaining the volume, texture and crumb structure of the standard products.
The sugar replacer is easy to apply so does not require any factory process changes. Along with mimicking the functional properties of sugar, it is clean label, non-GM, gluten free and vegan.
“To develop a product that is capable of both improving nutritionals and retaining the free-from claim is very difficult and occupies a unique position in the market,” added Walker.
“This is the key for manufacturers to stay competitive” … and avoid being fingered by Public Health England.
Last week, PHE’s CEO Duncan Selbie announced the health authority will report on businesses that fail to make inroads into sugar reduction from 2019.
Ulrick & Short is a British-owned starch specialist, developing bespoke solutions for a diverse range of food industry sectors. The company is AA BRC accredited and has a team of dedicated sector specialists and food technologists based in the UK.
