Bring the Fine texture to Gluten-Free products with KREATION®D8 and GENIGEL®42 sms-underline

Expand your product range with SMS solutions

Expand your product range with SMS solutions for the growing gluten-free trend

The global gluten-free market is expected to grow at a CAGR of 8.5% from 2020 to 2027. Huge demand for gluten-free products is generated by the increasing number of consumers with health awareness. At the same time, a number of people affected by Celiac disease or gluten-intolerance, which results in various health-related issues, has been identified.
Gluten is a protein usually found in wheat flour and other grains such as barley, rye, and triticale (crossbreed). Gluten is a crucial ingredient in baked products since the complex protein in gluten gives dough strength and elasticity. However, due to the reasons mentioned above, gluten-free food products are gaining popularity. Removing gluten from recipes could negatively affect the product texture and quality.

The challenge is to maintain the desired texture of typical food products without gluten. Suitable gluten-free alternatives are necessary to make good-quality gluten-free products that meet consumers’ preferences of texture, appearance, flavor, and overall quality. SMS solutions, KREATION®D8 and GENIGEL®42 are specially formulated for gluten-free baked goods such as bread, cake, and muffin products. Using KREATION®D8 together with GENIGEL®42 in the gluten-free formula gives the appetizing texture and desirable sensory characteristics.

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.

KREATION®D8 and GENIGEL®42 are made from tapioca starch with no gluten and are suitable for gluten-free bakeries. More information on recipes and technical guidelines at

the gluten-free solutions