[ What is Gluten? ]

Gluten is a component made by combining glutenin and gliadin contained in wheat, barley, and oats. It is an insoluble protein that is insoluble in water. Gluten is included in all foods made from wheat.

[ Gluten Free ]

In recent years, 'gluten-free' has been a prominent trend in the food industry. What does it mean and why to prevent the intake of gluten in every meal made of wheat?

This is because the intake of gluten can cause various diseases.

The intake of gluten itself, such as gluten intolerance and celiac disease, may threaten health, and even those who do not have such chronic diseases, the intake of gluten causes diseases such as wheat allergies.

Also, flour has a high sugar index, so when you eat flour, your blood sugar rises rapidly. Because of the fast absorption in the body, you feel hungry quickly, resulting in overeating. It also has a high sugar index, which causes excessive secretion of insulin when breaking down sugar in the human body, which may lead to fatty liver and diabetes.

[ Gluten Replacement ]

How can gluten-free replacement of flour, which is essential for various foods, be realized?

Gluten-free is not just flour food, but it's breaking away from all the grains that contain gluten, ingredients that contain flour, and food. So, what ingredients can replace gluten?

First, there are gluten-free potatoes. You can make bread and noodles using potato starch. Almond powder can replace flour well. In addition, flaxseed, quinoa, and Egyptian beans are representative gluten-free products that are replacing flour with natural ingredients.

In addition to natural ingredients, food companies in Italy and Belgium are producing products that have significantly reduced gluten content through various advanced technologies.

An Italian company developed pasta noodles made from Fonio, an ancient African grain. Fonio, one of the natural gluten-free grains, can be used to replace not only pasta but also bread, and pizza. A Belgian baking company makes bread using malt grains called tritordeum. Tritordeum is in the spotlight as a great alternative to flour by dramatically reducing its gluten content, and it boasts a wide range of utilization not only for bread but also for cookies, cakes, and beer.

There are many cases where we think healthy food should be considered, but taste should be given up. But now, the time has come to protect both taste and health. In the future, not only gluten-free trends but also more health food markets will emerge and grow. Gluten-free trends can be the first step in the big market of healthy foods.

[ Effects of Gluten Free Certification ]

• •  Can stay ahead of the trend of healthy food consumption and respond quickly to growing consumer needs
• •  Expectation of an increase in corporate image, sales, and base due to the positive image enhancement of health food
• •  Opportunities to stay ahead of the expanding health food market

If you have any questions, please contact us at the following email address.

E-mail: info@igcert.org

[ Reference ]