In a statement from our Supply Partner, CreaFill:
The demand for gluten-free products continues to grow rapidly while the quality of the products offered has not.
Even though only 1% of the population has actually been diagnosed as coeliac, market reports continue to forecast a strong growth for this industry for years to come. Formulating a great tasting gluten-free product that is indistinguishable by its look, texture and flavour from the gluten containing alternative remains a challenge.
CreaSplend was created to be one of the best natural and cost effective solutions that a baker or product developer has to create superior tasting gluten-free products.
The continued challenge for gluten free recipes is first to replicate a “dough” that yields a flavour and texture indistinguishable from a gluten one. Currently gums and chemically modified ingredients, such ethers, are still dominating this industry.
We offer a clear label, natural alternative.
CreaFill developed CreaSplend, a blend between soluble and insoluble fibers, that has a clean label and organic status.
The first goal for CreaSplend was to transform a “batter” into a dough just like a gluten one; one that can be kneaded, yes kneaded.
The second: CreaSplend needed to be neutral in taste and provide a texture to replicate a gluten dough.
Final, CreaSplend needed to be natural, Non-GMO and allergen free to satisfy the most stringent formulas.
These attributes combination has been greatly welcomed from the industry. Formulators are now able to create a new generation of superior tasting gluten free products.
For more information, samples or to discuss allergen and gluten free baking, please contact us
