New Starch for Gluten-free Products

Kröner-Stärke, a European starch specialist, has developed a solution that allows producing gluten-free bakery goods, sauces, batters and coatings while still being able to offer the taste and functional properties that wheat has to offer.

Strong demand for gluten-free products has been witnessed across Europe in recent years and is expected to continue to grow as more and more people go gluten-free as a conscious lifestyle choice.

Kröner-Stärke’s gluten-free native wheat starch, Sanostar, is produced without adding any enzymes or process aids and the gluten is washed out using 100% pure untreated spring water from the firm’s own spring, the company says.

In bakery products such as cakes and biscuits, Sanostar offers sensory and functional properties that help achieve a final product comparable in taste and texture with its gluten counterparts. In comparison with corn and tapioca starches, gluten-free wheat starches offer better baking properties combined with a taste experience more akin to traditional recipes, explains Kröner-Stärke.

Sanostar works as a gluten-free binding agent and it can be used as a raw material for the production of gluten-free batters or coatings, which can help create a gluten-free range of popular products such as schnitzel, chicken nuggets or fish fingers.

On the other hand, Sanogel, one of Kröner-Stärke’s cold swelling pre-gelatinized starches provides bakers with viscosity and texture control, as well as helping with the stabilization of dough. An added benefit with this type of starch is its ability to increase water absorption and dough hydration, which then goes on to improve the shelf life of the baked goods.

As clean-label ingredients, gluten-free starches such as Sanostar and Sanogel help keep labeling simple: both can be declared as gluten-free wheat.

Andrew Ulrick, director of Ulrick & Short, Kröner-Stärke’s partner in the UK commented: “There is little doubt that the gluten-free wheat starches produced by Kröner-Stärke are highly functional. Market demand for gluten-free continues to grow, and, in the case of Sanostar & Sanogel, consumers can feel totally confident that even with a “Wheat Starch” declaration these products are functionally and nutritionally suitable for a gluten-free diet.”

Kröner-Stärke says that the convenience market for gluten-free is going to be on an upward trajectory, if the forecast given by Euromonitor1 is proven accurate. From a gluten-free retail market worth EUR1.4bn in 2011, it is expected to grow to EUR3.9bn by 2020.

In response to this expected growth, the company has also developed a range of gluten-free pre-mixes for making bread and cake products as well as offering complete mixes for gluten-free batter.

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