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American Egg Board Offers Solutions for Gluten-free Compliance

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‹American Egg Board (AEB, Park Ridge, IL) is releasing a new white paper detailing the functional benefits REAL egg ingredients provide to gluten-free formulating.

According to the board, this timely paper coincides with the Food and Drug Administration (FDA) regulatory deadline regarding gluten-free food labeling which went into effect on Aug., 2014, and the FDA stipulated a threshold of less than 20 parts per million (ppm) of gluten in order for a packaged food or beverage to post a gluten-free label.

“That’s the beauty of egg ingredients in formulation scenarios such as gluten-free,” said Elisa Maloberti, director of egg product marketing, AEB. “Product developers in the gluten-free category can find it challenging to create the proper taste and texture when wheat is absent and this can cause the ingredient list to grow. Because egg ingredients supply multiple functional benefits, formulators can trim the ingredient list while offering a great-tasting and fully gluten-free compliant product.”

Ingredient choices are critical not only to comply with the ruling for labeling, but also to create a product with desired texture, mouthfeel, taste and shelf life, reported AEB, noting the new white paper explains how REAL eggs qualify as gluten-free ingredients and details some of the 20-plus functional benefits egg ingredients supply formulations.

Texture can be a particular challenge in gluten-free formulating when wheat gluten and wheat’s protein are absent, and egg ingredients can help with appearance, texture and taste for gluten-free products, ranging from baking applications to pasta, sauces and meats, according to the board.

Great Gluten-Free Baking

Egg protein can help replace the functionality normally supplied by wheat gluten in baking applications. When wheat flour is replaced by a combination of other, non-gluten containing flours such as rice or tapioca, the blend of flours normally will not reach the protein level provided by wheat flour, reported the AEB. Standard wheat flour ranges from 9 percent-15 percent protein and egg ingredients can help supply some of that missing protein.

Varying levels of egg ingredients are recommended in gluten-free baking formulations depending on the application and type of functionality required, according to the AEB, adding although baked goods and pasta products comprise the majority of gluten-free food solutions, other products that typically contain gluten or might contain gluten can benefit from egg ingredient functionality as well, including meat and sauce applications.

To download the new white paper from AEB about gluten-free formulating or for studies about egg ingredient functionality, visit aeb.org/Gluten-Free.


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