Event
Event
A 360 º panorama : the evolution of gluten-free bakery
During this year ’ s Europain in Paris , European Baker presented insights into gluten-free during the seminar held in the Conferences Café on February 6 . The seminar analyzed the challenges and opportunities in the production and consumption of gluten-free bakery , bringing together all the perspectives of the sector .
By Catalina Mihu
The seminar highlighted four interconnected points of view during the round-table analy - sis , each with insights from expert guests . The conversation looked into the evolution of the trend as shown by research data and reviewed the market drivers ; then shed light into the ingredient solutions pertaining to gluten-free products together with offering the equipment manufac turer ’ s perspective . The baker ’ s point of view on all production and market aspects was also represented . Here are the core concepts from the interactive event :
A TREND X-RAY Intelligence from Transparency Market Research ( TMR ) highlighted the dyna - mics of the gluten-free trend , with bakery products accounting for the lar - gest market share out of all respective food groups . The global gluten-free ba - kery market was valued at USD 1.73 bn and is expected to reach USD 3.13 bn by 2021 , according to data provided by Vivek Banik , market research analyst with TMR . The main drivers for this growth are forecast to be Europe and North America , whose geographies are characterized by developing improved diag nostics tools , as well as a growing consumer awareness towards health .
INGREDIENTS IN THE MIX Jean-Jacques Muchembled , for mu - lator at the Baking Center with Lesaffre International , and Pascal Philibert , CEO of Philibert Savours , were the expert guests providing know-how about the ingredient perspective . Jean-Jacques Muchembled explained how Lesaffre overcame the challenge of combining easy manufacturing with taste and texture . Ingredients , at the same time , hold opportunities for “ un locking new aromatic territories and to obtain delicious products ” ( Pascal Philibert ).
EQUIPMENT TO THE RESCUE The technology-solution experts who shared insights about the equip ment involved in the pro duc - tion of gluten-free were : Luc Adolf from Mecatherm . a world leader in its field , with 500 automatic lines installed in 40 coun tries worldwide ; Pieter Doornbos from the Tromp Group ( part of the Markel Food Group ) - with three brands : Tromp Bakery Equipment , VanderPol Waffle Systems and Den Boer Baking Systems ; and Yannick Gerard , CEO of dough-processing expert Merand . Their dialogue highlighted available solutions for dedicated production lines that are used for various types of end products .
SPECIALIST BAKER ’ S WORK Baking challenges , labeling and safety , production tips , and product develop - ment and monitoring were discussed by Nathalie de Lacroix , on behalf of Limagrain Céréales Ingrédients ( LCI - a Limagrain subsidiary working with more than 200,000t of processed cere - als per year ), and Marie Tagliaferro , co-founder of Paris ’ first certified glu - ten-free bakery Helmut Newcake , as well as a pastry chef and gluten into - lerant . The main challenges associated with baking gluten-free were identified as : a decrease in structure ( loss of cohe - sion ) and dough elasticity ; a decrease in gas retention , causing poor bread volume ; the visual aspect of the crust ( rugged and pale ); bread becoming stale more quickly , due mainly to starch retrogradation ; and mouthfeel .
Among market drivers for this strengt - hening trend are new processes and in gredients , allowing bakers to im - prove texture and flavor , our guests con cluded . Thank you for joining us in Paris , and be sure to follow the indepth analyses of our gluten-free talk in the upcoming issue ! l
38 Spring 2016 • BISCUIT WORLD