Formulating Gluten-free Baked Goods Sunday, October 6, 2013 Smarter Ingredients…Smarter Solutions NASDAQ: PENX

Formulating Gluten-free Baked GoodsSunday, October 6, 2013

Smarter Ingredients…Smarter Solutions

NASDAQ: PENX

Smarter Ingredients…Smarter Solutions 2

Why Gluten-free

Health Conditions Celiac Disease = an autoimmune disorder

• one in 133 in U.S./Canada• one in 100 in the UK• one in 200 in Germany• one in 300 in Europe

Wheat Allergy/Intolerance/Sensitivity ADD/ADHD Autism


Why Gluten-free

Globally, 15 million consumers are gluten-intolerant 3 million U.S. consumers remain undiagnosed 6% to 8% of U.S. population

U.S. gluten-free market = $4.2B1

U.S. growth = $6.2B by 20182

Gluten-free was one of the top 10 culinary trends for 20113

Sources: (1) Packaged Facts, 2012 (2) Markets and Markets, 2013 (3) National Restaurant Association, 2010


What is Gluten?

Gluten is a composite of the proteins gliadin and glutenin These proteins, along with starch, are found in the

endosperm of cereal grains such as wheat, rye and barley

Primary market segments that contain gluten: Baked goods - breads, pastries, waffles, cookies, cakes,

doughnuts, bagels Pasta Snacks - crackers, biscuits


Gluten-free Challenges

Viscosity and Elasticity Dough = more batter-like Finished bread = dense texture

Stabilization and Texture No structure = crumbly, no body Minimal water holding = short shelf-life = staling

Leavening No cell formation = dense

Gluten-free Certification Gluten-free foods made from certified gluten-free National Foundation for Celiac Awareness

• Resource for gluten-free training and certification


Gluten-free IngredientsPrimary Flours

Specialty Flours

Starches Protein Fiber Hydrocolloids

Brown Rice Amaranth Corn Corn Bamboo Cellulose

Rice Buckwheat Pea Egg Bran Guar

Sorghum Chia Potato Hemp Chia Konjac

Tapioca Legume Rice Legume Flax Pectin

Waxy Rice Millet Tapioca Pea Inulin Tara

Nut Soy Psyllium Xanthan

Quinoa Whey Resistant Starch

Teff Sugarcane

Vegetable Vegetable


Generation One: Gluten Replacement

Market Need No trace of gluten in the formulation—less than 20 ppm Texture/quality equal to or better than gluten-containing products Non-allergenic

• No soy, wheat, corn, egg, dairy Same product availability as gluten-containing products


Starches Used in Gluten-free Baking Native Starch

Potato, rice, tapioca, corn Use level: 5%-50% Provides structure Clean label

Modified Food Starch Use level: 15%-30% Provides structure and volume Improves shelf life

Pregelatinized Starch Use level: 5%-10% Provides raw dough viscosity Improves resilience and chew to the cooked dough Improves texture


Generation Two: Gluten-free Nutrition

Market Need Nutritionally balanced Non-allergenic Minimal reformulation efforts No gluten Good tasting products No off-flavors Shelf-life Functionality

Solution Use varying fortification and enrichment techniques


Gluten-free Nutrition Enhancement Trends

Whole Grain/Flours Teff, amaranth, quinoa, chia, sorghum, brown rice, buckwheat,

millet

Proteins Soy, pea, rice, corn, whey, legumes

Oils Flax, fish, algal, soy, canola, phytosterols

Fibers Brans, gums, specialty soluble fibers, resistant starches


Gluten-free Dietary Fiber

Rice bran Protein & fiber

Sugar cane Inulin

Chicory, agave or Jerusalem artichoke-based

Bamboo Psyllium Flax

Protein, fiber, calcium, Omega-3, vitamin & minerals

Resistant starch Potato & tapioca-based


Gluten-free Muffins with Resistant Starch

Ingredient (%)

Milk 39.83

Eggs 20.13

Butter 14.29

Gluten-free flour blend 14.00

Sugar 5.25

Modified Food Starch 5.60

Baking powder 0.61

Baking soda 0.17

Salt 0.06

Xanthan gum 0.06

Total 100.00


Resistant Starches

Description Contains dietary fiber Resists digestion and passes through to the large intestine Some provide prebiotic effects Low caloric contribution Derived from varying botanical sources Soluble and insoluble products Used in baked goods, snacks, pastas, nutrition bars, smoothies,

yogurts, sauces, breakfast cereals, pet food, vegetarian/vegan foods


Resistant Starches

Health Benefits Fiber fortification Caloric reduction Digestive health Glycemic health

Functionality Benefits High process stability Improves texture (i.e. crunch, crispiness) Bland taste/ smooth mouth-feel Good tolerance


Resistant Starches

Insoluble resistant starch benefits Low water binding capacity Higher fiber content

Soluble resistant starch benefits Binds water Cook-up and instant varieties


Resistant Starches

Packaging Claims Nutrient content claims

• Good or high source of fiber• Contains fiber• Reduce/less calorie • Reduce/less sugar

Structure/function claims• Dependent on effective dose proven by clinical research

Potato and tapioca favored in the community– NON-ALLERGENIC


Thank You

Penford Food Ingredients

www.penford.com

Jennifer Williams

Senior Applications Scientist

[email protected]

(303) 643-1699

Booth # 1922

Monday: Fiber enriched gluten-free cheddar scone

Wednesday: Gluten-free apple empanada


Documents

Formulating Gluten-free Baked Goods Sunday, October 6, 2013 Smarter Ingredients…Smarter Solutions NASDAQ: PENX