Cereals have been the basis of our diet for thousands of years. However, some cereals such as wheat, rye and barley contain allergenic proteins that cause coeliac disease or gluten intolerance.
The term gluten refers to a series of insoluble proteins whose prolamins (called gliadins in wheat) are "toxic" elements for those with coeliac disease.
At present, a gluten-free diet is the only standard therapy for those with coeliac disease. To improve these individuals' quality of life, the European Union has adopted a directive that defines a threshold of 20 mg/kg of gluten (20 ppm) for products considered gluten-free. This directive has been in place since 1 January 2012.
It is interesting to note that aside from these medical considerations, there is a growing group of unaffected consumers who favour gluten-free products. As such, reducing the gluten content of food has become a challenge in all sectors of the food industry.
Limagrain Ingredients provides gluten-free solutions that bring naturalness and a nutritional balance to gluten-free bread, biscuits and pasta.