Gluten-free binding system plugs market demand: Kampffmeyer

By Kacey Culliney

- Last updated on GMT

Gluten-free binding systems to cater to industry demands
Gluten-free binding systems to cater to industry demands

Related tags: Wheat, Flour, Maize

Kampffmeyer Food Innovation has developed two gluten-free functional flours for use in soups and sauces, in light of industry demands for allergen-free binding systems.

The Germany-headquartered grain specialist has added gluten-free corn and rice flour to its 25 product-strong Purafin range.

The functional flours have been developed for use in cold applications, such as white sauces and soups.

Olga Schwemler, product manager, Food at Kampffmeyer Food Innovation, said the move was in light of a surge in allergen-free demands from food manufacturers.

“We saw a demand in the food industry market for allergen-free binding systems, particularly for the food service market and those manufacturers catering to hospitals and canteens,”​ Schwemler told FoodNavigator.

“Allergen-free solutions are especially important for manufacturers supplying to hospitals,”​ she added.

Formulation implications?

Both flours are heat-treated and therefore don’t need to be cooked, Schwemler said, enabling direct incorporation into cold applications.

Kampffmeyer developed two gluten-free flours as the corn flour is yellow in colour and thus not suited to every application, she said, whereas the rice flour is white.

“The functionality is comparable to the rest of the flour range because rice and corn flours contain other proteins which enable creaminess and great mouthfeel,”​ she said.

Development began at the beginning of 2012 and both flours are now commercially available. The firm is set to showcase the new products at HiE in Frankfurt this November.

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