In Europe, depending on the country, 5 to 8 per cent of the population choose a gluten-free diet (source: Statista) and according to a recent analysis published in April 2022, the global market will be worth USD 13.7 billion by 2030.

The market is fuelled by an increase in the number of patients suffering from coeliac disease and gluten intolerance, as well as a growing demand from millennials, and boosted by improved marketing activities and enhanced distribution channels.

The bakery segment, which already accounts for the bulk of the market, will see the greatest growth, both in dedicated stores and in the large-scale retail sector, with an increase in e-commerce sales. The high demand is due to the widespread idea that gluten-free baked goods are healthier than typical wheat flour-based baked goods. Gluten-free foods have a low GI and are low in calories. This would help with weight loss and obesity prevention by providing more energy than conventional baked goods.

But what are the organoleptic differences between gluten-free and traditional products? Generally speaking, there is a difference in texture, with traditional products being crumblier and tending to be lighter, as well as in other organoleptic properties, such as taste, aroma, mouthfeel. Due to the flours used, gluten-free biscuits, for example, may be harder, have a dry, sandy taste and a less pleasant appearance, flavour, or colour.

At IPAM, we have invested significant resources in research and development to produce gluten-free flours and doughs that can overcome differences in crispness, mouthfeel, texture and appearance, and the addition of encapsulated flavourings such as the ones offered by our sister company AromataGroup can do the rest.

Our pre-mixes for bakery products such as cupcakes, muffins, biscuits, as well as for bread or focaccia, offer convenience, versatility, but above all a final result comparable to traditional products, guaranteeing a marked improvement in the taste experience of end consumers.

The range includes:

– pre-mix for bakery products and pasta

– pre-mix for egg pasta

– pre-mix for ‘low-carb’ egg pasta

– breadings, plain and enriched with spices and (gluten-free) crunchy cereals

– marinades and stock preparations

Are you interested in knowing more about these value-added products? Reach out to info@ipam-ingredienti.it