Speakers• M. Erhan Yildiz, PhD

– Director of Global Applications responsable for Bakery & Snacks, Dairy, Batters and Breadings, Meats and Savory teams. Collaborating with Ingredion for 10 years.

• PhD in Food Science, Rutgers Universityand post-doctoral education from Princeton University . With more than 10 patents and journal articles.

• Sergio Vargas– Technical Leader in Bakery Segment at

Ingredion México, focused on addingvalue to customers by identifyingopportunities in cost savings, processknowledge, best practice sharing andhealth and wellness demands.

• Food Chemist from La Salle University, México.

1

Gluten–free products:a unique sensory experience

M. ERHAN YILDIZ, PHD., SR. MANAGER GLOBAL APPLICATIONS

SERGIO VARGAS, TECHNICAL SERVICE LEADER BAKERY

SEPTEMBER 21ST. 2016

Outline• The evolution of the trend

• Customer needs (Market Overview)

• Gluten-free Bakery Challenges

• Pulses: the natural fit for gluten & wheat-free baked goods

• Closing gaps through ingredienttechnology

• Highlights

3

The evolution of the Gluten-free trend

It all started with the Celiac Disease

• Gluten proteins trigger an autoimmune reaction in small intestine

• It causes damage to the inner surface of the small intestine and an inability to absorb certain nutrients

• Cause abdominal pain and diarrhea

• Decreased absorption of nutrients can cause vitamin deficiencies

• Only current cure for celiac disease is a Gluten-free diet

5

The difference between celiac disease, gluten intolerance, non-celiac gluten sensitivity and wheat allergy

“Gluten intolerance” = referring to the entire category of gluten issues

6

Celiac disease = inherited autoimmune disorder affecting digestive process of small intestine=both food intolerance and autoimmune disorder

Non-celiac gluten sensitivity = causes the body to mount stress response (often GI symptoms), often called “gluten intolerance”

Wheat allergy

= causes the immune system to respond to a food protein because it considers it dangerous to the body when it actually isn’t

Immune overreaction

Internal threat= autoimmune problem

External threat = allergic reaction

Symptoms = abdominal pain, bloating, diarrhea, risk for malnutrition, osteoporosis or anemia

Symptoms = headache, “foggy mind,” joint pain, numbness in legs, arms or fingers

Symptoms = skin rash, itching, swelling, trouble breathing, wheezing and loss of consciousness

Gluten is a protein which occurs naturally in wheat, barley and rye

Gluten & Common Sources

Common Sources of Gluten:• Wheat• Kamut (Khorasan Wheat)• Spelt (Dinkel Wheat, Hulled wheat)• Durum (Durum Wheat) • Semolina (Coarse Grind Durum Wheat)• Farina (Soft Wheat) • Bulgur (White Wheat)• Cracked Wheat • Graham flour (Whole Wheat Flour,

Special Grind)• Barley• Rye• Triticale (Hybrid Wheat and Rye)

+/- 3 million consumers

+/- 37 million consumers

+/- 75 million consumers

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(1) Celiac Disease

(2) “Free-from “ Lifestyle

(3) Mexican population look want to lose weight

1.5 -3.5%

~30%

+60%

Driver for gluten-free diet Prevalence # of consumers

Mega TrendsHealth & Wellness

Mexico is one of the countries with the highest percentages of celiacs

Gluten-free

Source: (1) Journal Of Pediatric Gastroenterology and Nutrition, Oct 2014 (2): Nielsen Homescan, Año móvil ‘14 a febrero. (3): Nielsen. Tendencias del mundo saludable. Nov 2014.

9

Gluten-free

What does it look like today?

Mega TrendsHealth & Nutrition

36%65% 27%

7% 4%

… sensitivity… healthier … weight loss

… reduce inflammation … depression

Source: 1. Journal Of Pediatric Gastroenterology and Nutrition, 2014 2. Mintel 2014, based on a North American Study 3. Nielsen Homescan, 2014

Of those who eat Gluten-free foods do so because…

1.0Medicalised Food

2.0Taste & Texture

3.0Nutrition & Clean

Label

Addressing a medical need Differentiator Natural and Nutrition

Plus

Technology consumer Lifestyle consumer Mass market

consumer

CeliacGluten sensitivity

Self-diagnosedLose weight

Nutritional health

Gluten-free as part of wider health

debate

The development of the Gluten-free market

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Consumer commitment

Source: New Nutrition business and Horizon presentation at the Free From Summit 2015 from FDIN

High Low

Trend

Gluten-free

claim

Type

Need

We are here

Customer needs in Gluten-free

Global & México Gluten-free launches

11,829 13,71320,215

26,93931,624

24,703

2011 2012 2013 2014 2015 2016YTD Aug

New Product Launches with aGluten-free Claim - Global

Source: Mintel GNPD, Bakery NPLs with gluten-free claim 12

117 161218

489597

450

2011 2012 2013 2014 2015 2016YTD Aug

New Product Launches with aGluten-free Claim - Mexico

14%13%

13%

11%10%10%

9%

7%7%6%

Gluten-free Launches by Sub-Categoryin Mexico 2015-2016 YTD Aug

Snack/Cereal/Energy BarsRice/Nut/Grain & Seed Based DrinksMeat ProductsPotato SnacksBaking Ingredients & MixesFruit SnacksSweet Biscuits/CookiesCorn-Based SnacksVitamins & Dietary SupplementsBread & Bread Products

13

Gluten-free Bakery - product examples

Gluten-free + NaturalGluten-free + Less Fat

Source: Mintel GNPD, Bakery NPLs with gluten-free claim

Gluten-free + Sugar FreeGluten-free + Whole Grain

Gluten-free formulation challenges

Gluten-free formulation challenges

15

Processing

TextureTaste

Appearance

Shelf-life Nutritional Profile

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- Lack of viscosity or elasticity of the wheat-containing dough leading to difficulties in processability and machinability

Processing

Glutenin Gliadin Gluten

Gluten gives strength and elasticity to the dough

• Holds gas and allows dough to rise

• Develops bread shape when baking

Damaged starch improves dough hydration

• Good functionality in the oven:– Low gelatinisation and high pasting temperatures

– Water transfer from coagulated gluten to wheat starch

• Relatively well cooked despite low energy and water levels

• Amylose sets the crumb structure upon cooling

Gluten-free bread formulation - toolbox approach

Water 35-45%GF Flours & starches (« bulk ») 20-50% Wheat starch replacementGums 0.5-3%Proteins 2-5% Wheat gluten replacementFibres 2.0-10%Enzymes ppmEmulsifiers 0.5%Fats , oils, humectants 2-5%

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Functionality of Ingredients Used

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Type Examples Usage Level Function

Native Flours and Starches

Corn, Potato, Rice, Tapioca, Sorghum, Amaranth, Buckwheat, Quinoa, Soy, Millet, Teff, Bean, Pea, Nut

20-50% • Bulk/Backbone of the recipe• Texture modifier: Body, elasticity

& chewiness, crumb structure

Cook-up Native Functional or Modified Starches

Corn, Tapioca, Rice, Potato 20-50% • Texture modifier: Body, elasticity & chewiness, crumb structure

• Freeze-Thaw Stability

Pre-gelatinized Native Functional or Modified Starches

Corn, Tapioca, Rice, Potato 2-10% • Dough viscosity control• Texture modifier• Prevent staling

Proteins Whey Protein, Soy Protein, Zein, Egg White Powder, Pulse Proteins

2-5% • Build structure• Color development

Other Hydrocolloids/Gums

Xanthan Gum, Guar Gum, Cellulose Gum, Alginates, Konjac, Psyllium Husk

0.5-3% • Dough viscosity control• Texture modifier• Prevent staling• Freeze-thaw stability

Use combination of ingredient to match dough rheology and final product texture is key!

Bakery Products vs. Gluten Functionality

Typical Defects of Commercial Products

Increased Functionalityof Gluten

Biscuits/CookiesGrittinessSandinessLack of biteTaste

Cake/MuffinLack of volumeCrumblinessDrynessGumminessTasteNutritional profile

BreadLack of volumeLack of elasticityDrynessGumminessNot homogeneousCrumbTasteNutritional profile

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- Reduced volume, lack of an even cell structure.- Dry, crumbly, grainy texture. - Poor crust color and development. - Grainy flavor

Texture, Taste & Appearance

Retail Gluten-free Bread

Gap Measured Using Descriptive Sensory Analysis

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Cohesiveness of Mass: The degree to which a chewed product forms a bolus/ball/holds together

Wheat-containing Benchmark

Wheat-containing Benchmark

Loose

LowHigh

Compact

Roughness of Mass: The amount of graininess as perceived on the surface of the product during its mastication

Gluten-free Market Samples

Gluten-free Market Samples

Descriptive Sensory Analysis

Texture Mapping

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Grainy

C

2

M

Smooth

DryCrumbly

Grainy

MoistChewy

2

Commercial Cookie Benchmark: Gluten-free

Commercial Muffin Benchmark: Gluten-free

Commercial Cookie Benchmark: Wheat containing

Commercial Muffin Benchmark: Wheat containing

2424

Texture Analysis Results Crumb Firmness

2424

• Higher the score, the firmer the crumb

Pea

k Fo

rce

Ave

rage

(g)

Retail GF Breads

Retail Wheat Breads

- Shorter shelf-life/ Increased staling rates due to increased water mobility

Shelf-life

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- Lack of protein, nutrients and fiber. - Use of high levels of sugars and fats to mask the texture and flavor challenges

Nutritional Profile

Gluten-free Regular

Increase protein content Increase fiber content

Cost more

Usually more calories

Often less sugar

Less sodium in most cases

Pulses are nutritional powerhouses

High in protein

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Rich in minerals

(iron, zinc, phosphorus)

High in dietary fiber

Source of B vitamins

and folic acid

Pulses support many of the label claims consumers are looking for

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VEGETARIANNON-GMO OPTIONS

GLUTEN-FREE LOW GLYCEMIC INDEX

Ingredient technology and formulation science to close gaps

Amaranth Arrowroot Buckwheat Millet Quinoa Sorghum Soy Tapioca Teff

Ingredients Used in Gluten-free Baking• Pulse Proteins & Flours

• Amaranth

• Arrowroot Starch

• Bean Flour

• Buckwheat

• Corn Bran

• Corn Flour

• Corn Germ

• Corn Meal

• Corn Starch

• Millet

• Montina (Indian Rice Grass)

• Oat (Pure Uncontaminated)

• Quinoa

• Potato Flour

• Potato Starch Flour

• Rice Bran

Source: Gluten Intolerance Group, http://www.gluten.net/Grains%2006-2011.pdf

• Rice Flour (White, Brown, Sweet)

• Rice Polish

• Rice Starch Flour

• Sorghum Flour

• Soy Flour

• Tapioca Starch

• Teff

Every starch is different

SOURCE TYPE DIAMETER (µm) SHAPE AMYLOSE

CONTENTIODINE STAIN

SEM

Corn Cereal 5 – 26 Round, polygonal 22 – 28 Blue

Waxy Corn Cereal 5 – 26 Round, polygonal < 1 Red-

violet

Tapioca Root 5 – 25 Truncated, oval 17 – 22 Blue

Potato Root 15 – 100 Oval, spherical 23 Blue

Wheat Cereal 2 – 35 Round, lenticular 17 – 27 Blue

Rice Cereal 3 – 8 Polygonal, angular 16 – 17 Blue

Sago Pith 15 – 65 Oval, truncated 26 Blue

High Amylose

CornCereal 3 – 24 Round,

elongated 50 – 90 Blue Sour

ces:

Ing

redi

on,

John

F R

obyt

, C

.W. W

ong

and

al

30

31

Commonly used Gluten-free starches and flours

• Potato starch– High water absorption, gives moisture

to the end product– Quite bland in taste at low levels– Recipe concentration effect / Good

cost in use

• Maize starch– Typical maize flavour, creamy to yellow

color– Gives a ligth crumb structure– Generally undercooked in bakery

applications: sandy mouthfeel– Good setting properties but fast staling

• Tapioca starch / tapioca flour

– Adds elasticity, chewiness, reduced crumbling

– Gives good moisture, lightness, fine crumb structure

• Rice flour– Mild taste– Very digestible and no

allergenic– Smooth texture– Gives body, but turns quite

dense when used on its own

Comparative viscosity profiles

Waxy MaizeWheat

Tapioca

Potato

Maize

36 g starch, anhydrousstarch + H2O = 490 g

rapid heating to 50°C, then 1,5 °C/minto 95°C, maintain 20 mincooling to 30°C -1,5°C/min

r

10 20 30 40 50 60 70 80 90

minutes

26002400

1600

1400

1200

1000

800

600

400

200

95° C 95 + 20 minutes 30° C

[BU]

32

• Gums provide viscosity, elasticity and produce favorable textural attributes that are lost when gluten is removed

• Gums work synergistically with ingredients such as starches and other gums to produce various textural attributes

– Change in rheology– Gel Formation– Viscosity– Film forming

Gums

33

34

Product FunctionalityXanthan Batter viscosity and cohesive texture

Guar Batter viscosity, freeze/thaw stability and moisture retention

CMC Cell structure and moisture retention

HPMC Structure and set during baking due to thermal gelling characteristics

Gum Arabic Emulsification and film formation

LBG Batter viscosity, cohesive texture, cell structure and freeze/thaw stability

A combination of Corn Starch, Gum Arabic, Xanthan gum and Guar gumprovides volume, uniform cell structure, suspension and moisture retention

A combination of Potato Starch, Tapioca Starch and Guar gum provides a soft crumb structure, volume and moisture retention

Gum No Gum

Gum No Gum

Use of gums in Gluten-free formulations

Pulses

35

14.5812.1

9.55.9

02468

10121416

Yellow PeaFlour V-6000

Wheat Flour(All Purpose)

Corn Flour Rice Flour

Protein (% d.m.)

Ingredion Pulse Flour

* This one has higher starch content, lower protein content

Flour has similar/higher protein content as wheat flour, but…

Nutritional Quality• 9 Essential amino acids - cannot be

made by the body, must come from food. – Histidine– Isoleucine– Leucine– Phenylalanine– Threonine– Valine

Impact of Pulse Protein Amino Acids Composition on Product Formulation

36

Deficient in pulse protein

Functionality/Product Property •E.g. Tendency of Browning (at neutral pH, with reducing sugars)

– High Lysine content– Lysine is a substrate of Maillard

reaction

– Methionine– Tryptophan

ε-amino group

– Lysine Abundant in pulse protein

Gluten-free formulation challenges addressed…

37

Processing

TextureTaste

Appearance

Shelf-life Nutritional Profile

Key Takeaways

38

More consumers than ever switching to gluten-free diet

Gluten is essential component of taste and texture of food products through its unique functional properties

Removing gluten results in formulation challenges to build back the texture and eating experience

Flour and starch: not « bulk » but a an important part of GF bread formulation. Hydration is key to texture formation and stability

A holistic formulation approach with key functional ingredients are shown to replace gluten without compromising the eating quality, processing and shelf-life

39

Thank You & Questions?

Appendix

40

Ingredion‘s Gluten-free capabilities

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• Improve eating quality and texture

• Ensure consistency and processability during production

• Keep freshness

• Increase protein content

• Increase fiber content

• Simplify ingredient lists by replacing E-numbers

RealiseGoals

Test and confirm prediction

AnalyseGaps

For key texture and sensory attributes

01020

30405060

a

b

c

d

e

f

g

h

i

j

k

Design/Confirm

> 400 trialedcombinations in a structured DoE approach

MeasureTexture

Texture profiling:Of both gluten containing and GF products

IdentifyBenchmark

Gluten-free containing bakery products

DefineGoals

Leading gluten containing brand for the different categories

42

Ingredion Product Development Methodology