“Free-from” products (i.e. products without gluten and/or lactose and/or eggs…) have never been so trendy in Europe, according to Cosucra. Two categories dominate this market, says the company, both in terms of volumes and in terms of product launches: “gluten-free” and “lactose-free”. Indeed, sales of lactose-free products in Europe are expected to almost double between 2012 and 2016 to an estimated $700m (€529m) whereas the number of launches of gluten-free products in Europe increased by 112% between 2008 and 2012.
The prevalence of allergies and intolerances has, according to Cosucra, exploded in the last decade. As an example, the number of US children (<18year-old) who have food allergies rose by 18% from 1997 to 2007 (Branum et al. 2009). Similarly, in Australia, there was a 10-fold increase of peanut allergy prevalence between 1995 and 2007 (Mullins et al. 2008). In Europe, there are 17 million people who suffer from food allergies, which represents up to 3.5% of the population depending on the country (EAACI 2013).
This general tendency can be explained by the modification of our way of life, suggests the company, and the change in our diet. The increasing use of antibiotics could also be to blame, it said.
Strongly linked to the increasing prevalence of allergies and food intolerances, a growing number of consumers avoid eating certain food and drink products.
Another major driver, believes Cosucra, is the healthy halo around those products. Indeed, says the company, it is a fact that a majority of people consume “free-from” products who do not suffer from any allergy or intolerance, just because they think the products are healthier. This, believes the company, is not very surprising, given that many “free-from” products also happen to be all-natural or organic and that many of them were primarily sold in health/natural stores.
Cosucra says that he “free-from” category has become more attractive as sensory characteristics have been improved and the offer enlarged. For instance, gluten-free claims are not solely found on basic products such as bread, pasta and biscuits, but more and more on ready meals (lasagne, pizza etc.) and even ice-cream. This has enabled new consumers to be attracted, even though they do not suffer from food allergies or intolerances.
And finally, notes the company, the increasing availability of “free-from” products is also an important growth driver. By being more present in supermarkets (dedicated product zone, private label range of “free-from” products), “free-from” products can appeal to a greater part of the population and thus become more mainstream.
However, says Cosucra, it should be noted that there is still room for improvement of sensory and nutritional characteristics of many gluten-free, dairy -free or egg-free products. For instance, the company claims it is a fact that a majority of gluten-free products lack fibre and have a higher fat content than reference products. Using effective nutritional and/or functional ingredients will help manufacturers to attract a wider audience, Cosucra claims.
Replacing gluten, milk, eggs or other allergenic ingredients, is often a technological and sensory challenge, said the company. For instance, gluten plays a key role in the texture of the product: elasticity of the breadcrumb, network formation and gas retention, shelf-life and so on. In consequence, gluten cannot be replaced with only one ingredient. Many gluten-free mixes combine one or several gluten-free flour(s) and/or starch(es) with hydrocolloids, a least a protein and sometimes fibre.
Both Pisane B9 and Fibruline chicory inulin and oligofructose have proven beneficial in gluten-free products, Cosucra claims. Among their benefits are said to be:
• Increase in loaf volume
• Softer, less sandy, more elastic breadcrumb texture
• Colour and taste are also improved and closer to a reference bread
• Delayed staling rate over shelf-life with Pisane® B9
Regarding dairy-free formulation, Cosucra notes that milk proteins have specific properties (foaming, emulsification, viscosity, gelification) and it may be difficult to find an equivalent vegetable protein. In consequence, the company says, starches are often needed to provide desired texture. To maintain a good nutritional profile, allergen-free vegetable proteins, such as Pisane C9 pea protein, are often added. In cheese analogues, for instance, Pisane C9 is claimed to be a good solution as its taste is said to be neutral enough and it allows nutritional balance without compromising on the texture properties (meltability, spreadability, shredability) of the end product.
In lactose-free products such as yoghurts or ice-creams, Cosucra says that Fibruline chicory inulin and oligofructose enable the improvement of mouthfeel in a healthier way. What is more, the company says, the positive effect of Fibruline on digestive health suits perfectly with the positioning of lactose-free products. Cosucra says that it is also important to note that both Pisane and Fibruline are good solutions to rebalance nutritionally “free-from” products, in a natural and delicious way.
Cosucra concludes by saying that it becomes obvious that “free from” is much more than a fad as products free-from allergens are rapidly becoming lifestyle options. While the base market, comprising people suffering from allergy or intolerance, is increasing, major growth will come, the company claims, from ‘believers’ provided manufacturers can bring additional value (added health benefits, innovative recipes and so on) to their products. Some functional and nutritional ingredients, says Cosucra, such as pea proteins or inulin/oligofructose, can be of great help for this.
