Instore - June 2018 - 54
Allergen-free baked goods
The demand for allergen-free instore baked goods continues to surge
-and not just among people who have allergies. Many consumers are
attracted by ancillary health benefits that allergen-free products often
Gluten-free and dairy-free are the focus of La Brea Bakery's allergenfree offerings, says Jonathan Davis, senior vice president of R&D for San
Leandro, California-based La Brea, a division of Aryzta LLC.
The company currently offers two varieties of sliced gluten-free
bread - white and a multigrain made with flax seeds, sunflower seeds,
pumpkin seeds and millet. La Brea first launched its gluten-free breads
in 2016. They've since been "tremendously well-received," Davis says,
winning several industry awards.
"That success, coupled with the positive reception by consumers, made
us realize how high the demand for allergen-free baked goods was, and
we set our sights on expanding the portfolio," Davis says. "We're hoping
to share news of additional gluten-free foods in the coming months."
In addition to gluten-free, almost all La Brea breads, Davis says, are suitable for people with dairy allergies. Three exceptions are its Toasted
Sunflower Honey, Three Cheese Semolina Loaf and Jalapeno Cheddar
Lenexa, Kansas-based Corbion offers a variety of allergen-free solutions for instore bakeries, including gluten-free mixes and bases and
gluten-free frozen dough cookies, says Kathy Sargent, Corbion's strategic innovation director. The company's gluten-free products allow
customers to produce baked goods without the hassle of additional
technology, special processes or new formulations, she says.
Corbion also makes an egg replacer, Function Plus 250W, that's dairyfree, setting it apart from the competition. "Most egg replacers on the
market today contain ingredients such as gluten or dairy, which can
trigger certain food allergies," Sargent says.
Corbion's Function Plus products deliver the tolerance needed to
maintain product height, and they have the resiliency to withstand
injection, handling and distribution, Sargent says. They're also built on
functional protein -and, in most cases, can match and/or exceed the
protein content of an egg.
In the whole-egg replacement category, Corbion offers four products:
Bro-Eg, which can replace fresh or frozen whole eggs in bakery
Cara-Eg, which can replace 25 to 50 percent of liquid whole eggs
in sweet baked goods and 100 percent of whole eggs in yeast
Function Plus 100, which can replace 25 to 75 percent of whole
eggs in sweet baked goods; and
Function Plus 200, which can replace 50 to 100 percent of whole
eggs in sweet baked goods.
Demand for allergen-free is
soaring, and not just among
people with allergies.
©M.STUDIO - STOCK.ADOBE.COM, LA BREA
54 * JUNE 2018 * instore