Dow Wolff Cellulosics Introduces Solution for Celiac Disease Sufferers
Creating high-quality gluten-free foods is not easy as gluten have many important properties and finding a suitable replacement has been a significant challenge for food manufacturers.
20 Nov 2009 --- Dow Wolff Cellulosics (DWC) Food&Nutrition’s METHOCEL gluten replacer is claimed to promise to put an end to flat and stodgy or dry and tasteless gluten-free food options – a bonus for manufacturers and gluten-intolerant foodies alike.
DWC Food&Nutrition is launching METHOCEL gluten replacement as part of an ongoing drive to develop innovative products that benefit consumer health. The demand for gluten-free foods is on the rise with increasing numbers of people being affected by celiac disease, while others are eliminating gluten from their diets through personal choice. Creating high-quality gluten-free foods is not easy as gluten have many important properties and finding a suitable replacement has been a significant challenge for food manufacturers.
Acclaimed chef Gérard Ladner, who is widely recognized for his culinary expertise, will demonstrate the new gluten-replacer at the show. He will amaze audiences with his creative use of the product in a live cooking show, followed by a tasting at the DWC Food&Nutrition stand. Ladner worked in the Nestlé Group’s R&D center and has taught widely. He has worked in many prestigious restaurants and currently works as a consultant for the food industry.
The benefits of METHOCEL gluten replacement go far beyond the simple replacement of gluten. The product can actually enhance food - providing moistness throughout its shelf-life, preventing collapse during baking, and avoiding the gas or bloating effects associated with many other sources of fiber. When METHOCEL gluten replacement is used, gluten-free food tastes, feels and looks great – allowing consumers to satisfy their dietary needs and freeing manufacturers from process performance or quality restrictions.
“We’re delighted to offer yet another innovative solution to help food manufacturers develop exciting new product ranges that address the changing dietary needs of today’s consumers,” said DWC ‘s global marketing director Lucrèce Foufopoulos.“
Until now finding a suitable replacement has been a significant challenge for food manufacturers. METHOCEL gluten replacement enables food manufacturers to offer gluten-free products without having to compromise on processing efficiency, quality, taste or texture.
Celiac disease is a life-long intolerance to the gliadin fraction of wheat and the prolamins of rye, barley and, oats. It is an autoimmune disorder in which gluten causes inflammation of the lining of the gut and eventual erosion of the villi that assist with absorption of nutrients. The only effective treatment is strict adherence to a gluten-free diet throughout life. It is estimated that celiac disease affects more than 4 million people across Europe and the United States, and the prevalence is increasing as physicians are becoming more aware of how to diagnose.
