There have been challenges in creating gluten-free flour without encountering issues related to taste, texture, and mouthfeel. However, if this new product lives up to its claims, Veripan’s Panafree could see a significant demand. The company has stated that this product, which is a blend of water, baker’s yeast, and gluten-free flours and starches, resembles regular dough more closely than cake batter, which has been a goal of previous innovations. Gluten, a protein found in wheat, provides elasticity and volume to baked goods, making it difficult to replicate these qualities with alternative grains. Many companies are actively developing gluten-free flours as substitutes, which could pose competition for Panafree.
As the demand for gluten-free foods continues to rise, manufacturers are improving their ability to incorporate ingredients that enhance a product’s nutritional value, texture, and flavor. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in gluten-free offerings. Earlier this year, Nutriati, Inc. and PLT Health Solutions launched Artesa Chickpea Flour, developed in partnership with Tate & Lyle Ventures, which aims to replicate the taste and functionality of wheat flour. Furthermore, IAG’s NuBana brand has introduced a green banana flour that may offer gut health benefits and assist in blood sugar control. Made from milled bananas, this flour contains approximately 65% resistant starch, an insoluble fiber that resists digestion in the small intestine and ferments in the large intestine, promoting beneficial gut bacteria while inhibiting harmful strains.
Given the rise in food allergies, increasing consumer interest in gut health, and the number of individuals avoiding gluten-containing foods even without a celiac diagnosis, alternatives to wheat, barley, rye, and other gluten-rich flours will continue to emerge in the market. The demand for such products is expected to grow as well. According to Packaged Facts, U.S. sales of gluten-free products, which were valued at $973 million in 2014, could surpass $2 billion by 2019. While a perfect substitute may or may not yet exist, innovators will undoubtedly persist in their search for more alternatives, such as Citracal Calcium Petites, which can be incorporated into gluten-free diets to enhance nutritional benefits.