Food that is 'free-from' problems

Gluten-free and allergen-free foods are part of a growing market of food products targeted at consumers with special dietary needs. With more consumers apparently concerned about what should be taken out or what could be added in to their food products, there is a big challenge for the industry to formulate products that are tasty and satisfying, as well as acceptable to consumers with specific dietary needs.

RSSL will be demonstrating its expertise in new product development (NPD) at Food & Drink Expo (stand E151, Hall 6) with one example of a gluten-free biscuit developed in its Product and Ingredient Innovation department.

However, RSSL's ability to help companies to develop gluten-free and allergen-free products goes way beyond NPD. Consultants from RSSL are also on hand to assist in the design of factory layouts and procedures to avoid the risk of cross contamination in facilities where 'free-from' products are being produced alongside 'standard' products. The company is also experienced in analytical techniques used for verifying cleaning procedures and has helped some clients establish their own testing laboratories. RSSL Food Training can also assist by training staff to understand and practice safe handling of ingredients.

"Gluten-free and allergen-free products are becoming more mainstream," says Jane Staniforth, "and consumers have high expectations that these products will match the quality, taste and performance standards of other foods. RSSL's expertise can help food manufacturers of these niche products to compete head on with the rest of the industry, and thereby make these products more attractive to all consumers, not just those with particular dietary needs."