Globally, a growing number of consumers are opting for gluten-free products. This is due to the increasing number of people diagnosed with celiac disease, non-celiac gluten sensitivity and wheat allergies. Or they may choose to eliminate gluten from their diet for other health reasons or as a lifestyle choice. In the US alone, some 3 million Americans have celiac disease and an estimated 18 million have non-celiac gluten sensitivity.
However, some gluten-free products are harder to develop than others. This is because gluten contributes unique texture attributes and functionality which are not easily replaced by a single ingredient. Currently there is a shortage of gluten-free alternatives that can mimic all the functionalities of gluten such as volume, texture and appearance.
A company is seeking mutually-beneficial partnerships for gluten-free equivalents. These should be ingredients that can replace the structure, texture and taste provided by the gluten protein network in bakery products, or technologies that can change the protein structure to radically increase gluten tolerance.
The company is seeking ingredients or technologies that are comparable with and can replace the physical and nutritional properties of gluten in bakery products in the following areas:
The ingredients or technology could include gluten-free grain, seeds, fruits and Uplift food flours. Technologies that enable the breeding of wheat with low ATI (Amylase Trypsin Inhibitors) content will also be considered.
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