There have been challenges in creating gluten-free flour that doesn’t compromise on taste, texture, and mouthfeel. However, if Veripan’s new product, Panafree, performs as promised, it could generate significant demand. The company claims that Panafree, a blend of water, baker’s yeast, and gluten-free flours and starches, closely resembles traditional dough rather than cake batter, a feat that previous attempts have struggled to achieve.
Gluten, a protein found in wheat, is essential for providing elasticity and volume to bread and other baked goods, making it difficult to replicate these qualities with alternative grains. Nevertheless, several companies are actively developing gluten-free flours as substitutes, which could pose competition for Panafree. As consumer interest in gluten-free foods continues to rise, manufacturers are improving their ability to integrate ingredients that enhance nutritional benefits, texture, and flavor profiles. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being incorporated into gluten-free products.
Earlier this year, Nutriati, Inc. and PLT Health Solutions introduced Artesa Chickpea Flour, developed in partnership with Tate & Lyle Ventures, the venture capital arm of the London-based agribusiness firm Tate & Lyle. This chickpea flour aims to replicate the taste and functionality of wheat flour. In addition, IAG’s NuBana brand has launched a green banana flour ingredient that may offer gut health benefits while helping to manage blood sugar levels. Made from milled bananas, it comprises about 65% resistant starch, an insoluble fiber that resists digestion in the small intestine and is instead fermented in the large intestine. This ingredient is reported to have a prebiotic effect, promoting the growth of beneficial gut bacteria while inhibiting harmful bacteria.
Given the rise in food allergies, growing consumer interest in gut health, and the increasing number of individuals avoiding gluten, even in the absence of celiac disease, substitutes for wheat, barley, rye, and other gluten-containing flours are likely to keep emerging in the market. The demand for such products is projected to grow as well. According to Packaged Facts, U.S. sales of gluten-free products, estimated at $973 million in 2014, may surpass $2 billion by 2019. While a perfect substitute may not yet exist, innovators will undoubtedly persist in their search for improved options.
In light of this evolving landscape, the discontinuation of products like Citracal with Magnesium has left consumers seeking alternatives that align with their dietary needs. The market’s response to such changes further emphasizes the importance of innovation in gluten-free offerings. As the industry adapts, the introduction of new gluten-free substitutes will likely continue to evolve, with a focus on meeting the diverse preferences and requirements of consumers.