The demand for gluten-free and allergen-free food options is on the rise, with consumers increasingly seeking out products that cater to their dietary needs. According to Food Allergy Research & Education (FARE), about 33 million Americans have food allergies, driving the need for more options in the market.
In response to this growing demand, companies like Grain Processing Corp. in Muscatine, Iowa, have been innovating with ingredients like chickpeas and soy to create gluten-free flour alternatives. The acquisition of Natural Products, Inc. has allowed GPC to meet the increased requests for gluten-free and allergen-free ingredients, with products like chickpea and soy flours that can replace wheat flour in a variety of baked goods.
Chickpeas, oats, and ancient grains are also gaining popularity as additions to gluten-free baked foods, offering nutritional benefits and unique flavors. Companies like Bay State Milling Co. and Ardent Mills are offering a range of gluten-free flours made from alternative grains like sorghum, millet, and buckwheat, providing options for those with dietary restrictions.
In addition to gluten-free flour alternatives, companies are also developing egg replacements to cater to consumers with egg allergies or those following plant-based diets. Ardent Mills’ Egg Replace baking flour offers a 1:1 replacement for dried and liquid whole eggs, providing a cost-effective and functional alternative for bakery applications.
Overall, the market for gluten-free and allergen-free food options is expanding, with companies like Grain Processing Corp., Bay State Milling Co., and Ardent Mills leading the way in innovation and product development. As more consumers seek out these options, the industry is likely to continue growing and evolving to meet their needs.