Gluten-free manufactured foods

In recent years, there has been an increase in the demand for, and consequently the supply of, gluten-free products. This has enabled people with celiac disease, non-celiac gluten sensitivity or wheat allergies to follow a varied and balanced diet.

Gluten-free manufactured foods are those that have been processed and manufactured to remove all traces of gluten. These products include breads, cookies, pasta, cereals, among others. Although the elimination of gluten may seem like a simple task, it is not at all. In fact, it is a very complex process that requires specialized knowledge and advanced technologies to ensure the quality and safety of the final product.

This process also allows the addition of nutrients. In this way, many foods are enriched by adding vitamins and minerals that help maintain and improve health.

These products can be classified into two main groups:

• The products (foods or ingredients) that go directly to the final consumer.

• Those that go to intermediaries (factories and businesses), and are destined to the elaboration of other products.

One of the main concerns in the production of manufactured gluten-free foods is cross-contamination. That is, the possibility of the product becoming contaminated with gluten during the production process.

Often the same factory produces both gluten and gluten-free products, sometimes using the same lines and equipment. To avoid contamination, stringent control measures are used, such as cleaning and sanitizing equipment and surfaces, physically separating gluten and gluten-free production areas, and using certified gluten-free ingredients.

Another important aspect in the production of gluten-free manufactured foods is taste and texture. Gluten is responsible for the elasticity and texture of many foods, so its removal can affect the sensory quality of the final product.

When changing the formulation to mimic the characteristics of gluten, alternatives are sought in additives such as thickeners, different types of gums, modified starches or other proteins that undermine its attractiveness. To disguise these flavors, odors and textures, nutritional value is sometimes sacrificed. For this reason, alternative ingredients such as rice, corn, quinoa or tapioca flours are used to achieve a similar effect to gluten-containing products.

It is important to note that while manufactured gluten-free foods are often a safe option, they are not necessarily healthier than their gluten-containing counterparts. In fact, some gluten-free products may contain more fats, sugars or additives to improve their taste and texture.

The production of gluten-free foods represents a major challenge for the industry as they must be cost-effective while maintaining organoleptic and nutritional characteristics. This is a balance that is not always achieved.

The costs of this manufacturing are very high, which is reflected in the final price to the consumer. The ingredients used, the tools and methods to ensure that they effectively meet the requirements to be gluten-free and the good practices to avoid cross-contamination are factors that make this process more expensive.