Gluten-free going gangbusters

Going gluten-free? You’re not alone. New Mintel research shows that one in four consumers reports they consume gluten-free foods—a 67 percent increase from 2013. This growth comes despite the fact that nearly half or 47 percent of consumers agree that gluten-free diets are a fad.

If glutgengluten-free is a fad, what is the consumer motivation for buying them? Some are following a doctor’s advice to avoid gluten, however 27 percent of the rest report they eat gluten-free foods because they believe these products are better for their health. Whatever their reasons, more than a quarter of consumers, or 26 percent agree that gluten-free foods are worth an added cost and are willing to pay a premium to buy them.

The good news is that consumers say they’re satisfied with available gluten-free options, meaning that formulating has taken a step in the right direction in terms of flavor and mouthfeel. This has led to category sales reaching $11.6 billion in 2015, posting growth of 136 percent from 2013 to 2015. With more than a fourth of gluten-free consumers (27 percent) looking for gluten-free labels on food packaging, gluten-free food sales soared from 2.8 percent of total food sales in 2013 to 6.5 percent in 2015.

And here’s a fact—some of that excellent flavor and mouthfeel, particularly in gluten-free baked goods, can be attributed to egg ingredients. Most further processed egg ingredients are gluten-free. Certainly whole eggs in the shell are naturally free from gluten and many egg ingredients such as liquid whole eggs, egg yolks or egg whites are as well. The same functional properties eggs supply to mainstream food products are even more critical in a gluten-free formulation where product developers must swap out traditional ingredients and even modify processing methods because the nature of gluten-free batters quite different.

Eggs can help supply aeration for lighter, less dense baked goods and coagulation and binding for proper texture and crumb, for example. One whole egg by itself contains high-quality protein and added protein can be an asset in gluten-free baking applications with common gluten-free flour options lacking the protein contained in wheat-based flours. As you enter or continue to develop products that meet this market need, look to egg ingredients to help further category growth by creating great-tasting gluten-free foods.

2016-04-24 08:05:00

Egg breakfasts better at fueling up kids

New research conducted by the University of Pennsylvania School of Nursing, published in the Eating Behaviors journal, compared breakfasts to see which kept children feeling full longer—protein-based eggs or grain-based breakfasts including cereal or oatmeal.

The findings showed that eggs provide a more filling breakfast for children than a breakfast of grain-based foods like cereal or oatmeal.

The study included 40 children, ages 8-10 and asked them to eat one of three 350-calorie breakfasts; eggs, cereal or oatmeal; once a week over a three-week period.

The children were to finish the entire breakfast and afterwards played games with the researchers before eating lunch. The children could eat as much or as little lunch as they wanted.

The researchers asked the children during the course of the morning, “How hungry are you?” or about the amount of food the child thought they could eat at that moment. And the children’s parents recorded their daily food intake in a journal.

At the end of three weeks the researchers found that children who ate the egg breakfast (consisting of scrambled eggs, whole wheat toast, diced peaches and one percent milk) ate less at lunchtime, reducing their energy intake by about 70 calories, roughly equivalent to a small chocolate chip cookie. Eating more than caloric needs regularly, even by a small amount, adds up over time and can cause weight gain and possibly obesity.

This is the latest of several clinical trials that specifically assess the effects of high-quality protein from eggs on satiety.

It’s easy to create healthy, filling breakfast meals with eggs. Egg ingredients are available in multiple forms, including liquid eggs or as premade scrambles or patties, to help create breakfast bowls, sandwiches or breakfast platters that can heat quickly in a microwave or oven. Ask your egg supplier about the different forms for egg products or contact us for more information to fuel up your breakfast offerings.

2016-04-11 21:47:29