Bring the Fine texture to Gluten-Free products with KREATION®D8 and GENIGEL®42
Expand your product range with SMS solutions for the growing gluten-free trend
The gluten-free food market continues to grow, fueled by rising health awareness and the increasing number of people with Celiac disease or gluten intolerance. Gluten, a protein found in wheat, barley, rye, and triticale plays an essential role in baked goods, providing dough with strength and elasticity. However, removing gluten often leads to poor texture, reduced volume, and a less appealing appearance in the final product.
At the same time, the gluten-free category is evolving. It is no longer viewed as a niche diet but as part of the mainstream “better-for-you” food movement. More consumers are choosing gluten-free options for perceived health benefits, while the market is also expanding into premium and functional bakery segments. This shift creates new opportunities for bakeries to differentiate their products by delivering superior quality and nutritional value.
KREATION® D8 and GENIGEL® 42 are tapioca-based starch solutions designed specifically for gluten-free baking applications such as bread, cakes, muffins, and more. When combined, they replicate the functional properties of gluten—resulting in a product that meets the highest standards of taste, texture, and shelf stability.
KREATION®D8 and GENIGEL®42 provide the following versatile benefits:
- Improve firmness of the dough
- Increase volume of product
- Provide soft and elastic texture
- Prolong shelf life of the product
- Made from gluten-free tapioca starch, suitable for Celiac-friendly products and gluten-free certifications
By incorporating KREATION® D8 and GENIGEL® 42, bakeries can confidently produce gluten-free breads, cakes, and muffins that not only meet but exceed consumer expectations. These solutions are ideal for brands aiming to capture both the health-focused and premium bakery segments of the market, ensuring products stand out for their texture, flavor, and overall eating experience.
More information on recipes and technical guidelines at info@smscor.com