DSM to launch a new range of baking enzymes that enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings.
Fokke van den Berg, Business Line Manager Baking Enzymes at DSM noted, “Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process. However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications. We are excited to offer the industry specialized enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference.”
The consumption of gluten-free food is on the rise worldwide, with many markets seeing ‘gluten-free’ moving from the margins into the mainstream in recent years. The US, for example, has seen consumption become much more widespread, with 1 in 3 US citizens having eaten gluten-free food in 2016 (32%), up from 24% in 20131. In Latin America, 1 in 10 Brazilians are trying to cut back on wheat or gluten in their diets2 and 11% of Brazilian consumers say that they would buy more bread and baked goods if there were more gluten-free varieties available.
Consumers don’t just opt for gluten-free foods because of gluten intolerance, but are also swayed by perceptions linked to broader health & well-being, indicating that gluten-free is a lifestyle choice for many. In fact, only 10% (or fewer) consumers in major European markets3 think that gluten-free bread is only suitable for people who are gluten intolerant4.
Interestingly, DSM’s research also revealed that a majority of gluten-free bread eaters also eat regular bread, meaning that relative value for money based on both purchase price and the overall eating experience between gluten-free and regular options are extremely important in determining customer preference and share of wallet.