Company: Arla Foods Ingredients, Viby J, Denmark
Website: www.arlafoodsingredients.com
Ingredient Snapshot: Arla Foods Ingredients says its Nutrilac proteins for gluten-free products could make dry, crumbly, gluten-free baked goods a thing of the past. The natural milk protein-based solution is 100 percent gluten-free and simulates the protein structure and functionality of wheat gluten, resulting in bread and cakes with a soft, elastic crumb. Nutrilac milk proteins for gluten-free products are easy to use in bakery recipes and require no new machinery or change in standard manufacturing procedures, says the company. The proteins result in an elastic dough that can be handled like standard yeast-raised dough, and ensure crumb resistance for enhanced slicing and a fresh crust. They are completely natural and have a neutral, rounded milky taste that doesn’t impair product flavor.
