The food industry has shown itself to be attentive to the growing demand for gluten-free products by launching alternatives on the market which, for years, have remained just that, alternatives due to force majeure.
But at least the industry has listened, and the first options have started to be implemented.
Now it is no longer enough to be attentive.
Of course, we must continue to listen and do it well because the demand continues to grow, both by people with celiac disease, who have the diagnosis and cannot consume gluten because they risk their health, and by people who have given up gluten, in general or in some products, because of suspicion of celiac disease.
The case is that the data are consistent and clear: the percentage of confirmed celiac people is verging on 2% in Spain and the percentage of people who, whenever they can, prefer to consume gluten-free products, with or without a diagnosis of intolerance, has exceeded 10%, according to the 2018 report of the Consumers and Users organization, OCU.
Let us focus on generic demand, which continues to grow and consumers with it, that is, they already have a journey and know what they want: gluten-free products, of course, but also foods with good organoleptic quality that allow them to enjoy the biological fact of feeding themselves as the rest of their fellow human beings do, who do not have the need to follow a gluten-free diet.
And that is where the opportunity lies for the R&D departments of food industry companies, in the search for those ingredients that make it easier for consumers to have ranges of gluten-free foods that also allow them to enjoy their food instead of being excluded from the pleasure of eating because of the texture.
Molendum Ingredients, a subsidiary of the Dacsa Group, offers companies in the sector gluten-free flours as raw materials of excellent quality to manufacture various options for a healthy diet and, of course, gluten-free. And it is committed to accompanying the process as a partner that collaborates in the development of new product ranges, and at the level that each customer requires.
Molendum provides companies in the industry and their R&D&I departments with special milling raw materials for developing innovative solutions, such as whole-grain pulse flours made from Castilian and red lentils or chickpeas, peas, or red, pinto and white beans; its whole-grain flours made from quinoa, amaranth, buckwheat or teff ancestral grains; and, of course, its cereal flours made from rice and white corn, the latter in regular, fine or semolina versions.
Molendum’s gluten-free flours and flours from different grains work as raw materials, individually or in selective blends, to develop innovative foods that respond to the growing “gluten-free” demand without having to compromise on organoleptic qualities in the diet, because, thanks to Molendum, gluten-free no longer means giving up taste.
