Are you looking to tap into new market niches and increase profitability through new product development? The gluten free food industry is making significant strides to meet the needs of consumers with special dietary requirements, such as those who suffer from coeliac disease or food intolerances. However, the current offerings still fall short of satisfying this growing demand, so, what role do nuts play in this scenario? Read on to find out.

Why is the consumption of gluten-free and lactose-free products increasing?

At present, lactose intolerance affects around 20% of people in Northern Europe and the United States. While only 0.5% to 1% of the global population has a formal diagnosis of coeliac disease, gluten intolerance affects a far greater number of individuals. In fact, studies show that those with irritable bowel syndrome often benefit from a gluten-free diet.

Dietary needs aside, many consumers are opting for dairy-free alternatives due to their lower calorie content and lack of cholesterol, factors that are driving the demand for dairy-free products within the gluten free food industry. At the same time, the plant-based trend overlaps with the gluten free industry, with many consumers seeking innovative solutions gluten free that also meet their sensory expectations and deliver maximum nutritional benefit. Just being gluten-free is no longer enough.

Why do nuts help in creating more appealing and nutritious gluten-free and dairy-free products?

Innovative solutions for gluten free and dairy free products are thriving in categories such as plant-based milks and yoghurts for those allergic or intolerant to dairy, as well as in baked goods like gluten-free snacks and pastries.

By formulating with nuts, food developers can add texture, flavour, and nutritional benefits, transforming their goods into premium or functional products, thanks to the fibre, vitamins, proteins, healthy fats, and antioxidants nuts naturally contain.

Examples of how nuts influence dairy-free products

The plant-based milk segment is booming and seeing annual double-digit growth. Thanks to their nutritional properties, plant-based «milks» are now widely used not only as beverages but also as culinary ingredients within the gluten free food industry. 

In the lactose-free milk universe, those made from nuts stand out.

Almond-based drinks

Almonds have a naturally mild nutty flavour that pairs perfectly with coffee, making them the go-to dairy-free milk alternative. Their versatility is a key asset in the gluten free food industry, where consumers demand innovative solutions gluten free. 

Peanut-based drinks

Peanuts are a promising raw material in the plant milk category. They are more cost-effective than almonds and are higher in protein. However, their legume-like taste can limit their application. Blending peanuts with melon seeds and coconut improves sensory appeal without needing artificial flavourings, a technique gaining traction in the gluten free industry.

«The annual growth of dairy alternatives is 11% in Europe.»

Nut-based drinks

Nuts like walnuts complement coffee well and even enhance its taste. That is why they are often the ingredient of choice in coffee-based drinks found in the gluten free food industry.

Yogurt-like products

Cereals are often used to produce innovative solutions gluten free like yoghurt alternatives. However, the prevalence of coeliac disease and gluten intolerance fuels research into gluten-free ingredients. Nuts like almonds provide essential nutrients from probiotic bacteria, an important factor in designing yoghurt-like products. This is a key area of innovation in gluten free products.

Examples of how nuts influence the gluten-free industry

Many products of the gluten-free industry lack palatability. Here’s where nuts come in, helping to address those shortcomings and delight consumers.

The major challenge for manufacturers is to make innovative solutions gluten free with the appearance, texture, flavour, nutritional value, and functionality of gluten-containing products. When blended correctly with other gluten-free flours or starches, innovative solutions gluten free like almond flour help address the three main issues in gluten-free baked goods:

○ Poor rise or collapse after baking.

○ Gummy texture.

○ Gritty mouthfeel.

Are you interested in diving deeper into the development of innovative solutions for gluten free or milk alternatives? Would you like to attract new customer segments to your brand in the gluten free food industry? Contact Itac Professional, the B2B brand of Importaco Group, a trusted supplier of nuts to the food service and gluten free industry.