Exclusive interview

Gluten-free growth is creating new markets: Edme

Loading the player...

Bakery growth is continuing to be driven by premium, indulgent and artisanal products, but the ever-increasing popularity of gluten-free is enabling opportunities in new markets.

The trends in bakery were reflective of wider market patterns in food, but gluten-free in particular was showing little sign of slowing down, according to Mike Carr, sales director at ingredients firm Edme.

In this exclusive interview with FoodManufacture.co.uk, Carr said he was seeing increasing demand for gluten-free outside of the bread bakery market, into other areas such as batters and coatings.

The “protein trend” was also one to watch, Carr claimed.

Work with key customers

“We’ve done a lot of work in [the gluten-free] market and with key customers within that market to develop a range, so that they can provide a batter or coating to chicken or fish that enables their consumers to buy those products,” he said.

“Leading on from the gluten-free flours is the protein trend, which is quite prevalent at the moment. It is a key area that we are examining, currently looking at different recipes or different flowers that we can add high level of protein,” Carr added.

Based in Manningtree, Essex, Edme supplies grain-based ingredients to food producers. Many of the ingredients it makes are based on malted grain, the majority of which is supplied by sister company Crisp Malt.

One recent product development highlighted by Carr is a “soft-sprouted” wholegrain that is said to be easier to consume than conventional varieties.

‘The sprouted grain trend’

He said: “We have a range that we launched last year called Wholesoft, which capitalises on the sprouted grain trend that we saw coming from the States.

“We spent a bit of time working on the process, because we wanted a product we could take to the trade that was as natural as we could make it.”

Meanwhile, read why David Thompson, chief executive of parent company Anglia Maltings Holdings, believes malt has a bright future in this exclusive interview with Food Manufacture.

Related News

KWS Zyatt was successful in Rank Hovis Milling tests

New wheat variety ‘to deliver top baking quality’

Gluten-free: rise of the ‘worried-well’ has created a sales opportunity, says Technavio

Gluten-free sales can be boosted by ‘worried-well’

Genius Foods has partnered with the Scottish Centre for Food Development and Innovation

Genius Foods enters food science lab partnership

Gluten-free guarantee: Unicorn says it is able to offer seeds of less than five parts per million

Gluten-free seeds offer supply chain guarantee

Gluten-free breads in particular are shown to have a higher content of saturated fatty acids

Gluten-free foods are typically higher in fat: study

Soy: there is strong evidence to show it can benefit cardiometabolic health

Plant-based foods: land of milk and money

WholeSoft: allows easier absorbtion of nutrients such as calcium, iron and zinc

Easier to eat wholegrain can boost fibre intake

Naked barley: Edme’s Mike Carr (left) with agricultural environmentalist William Hudson

Barley collaboration project displays its naked ambition

Malt has a bright future, says brewing boss David Thompson

Brewing boss sees bright future for malt

Study: only Denmark and the US have a recommended wholegrain intake level

Call for wholegrain intake guidelines after confusion

Related Products

See more related products

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.