In the last few years, the gluten free bakery market has developed from a niche industry confined to artisan and craft bakeries, to an established trend with still massive growth potential. The free from sector is now one of the fastest growing throughout Europe. In the UK alone, 12% of UK consumers choose to follow a gluten free diet, and now more than half of British adults now adopt a “Vegan buying behaviour”.
With the free from demand showing no signs of slowing down, Ulrick & Short have launched a new egg replacement solution for gluten free bakery. The new ingredient, called ovaprox F, is the latest addition to the company’s ovaprox range and mimics the textural properties of the egg in gluten free bakery applications. Ovaprox F is gluten free, dairy free, clean label and non-GM, meaning manufacturers can offer complete label transparency.