How Food Manufacturers Can Formulate for Food Intolerance

Sometimes the difference between a good meal and an outstanding meal is how many guests are able to appreciate the food. With more and more patrons requesting gluten free, peanut free, additive free, or other changes in your menu, it seems more difficult than ever to create a meal where every patron is satisfied. A 2009 study estimated 18% of patrons living in industrialized countries (10% of adults and 8% of children) had a medically-diagnosed food allergy or reaction. Fortunately, food ingredient supplier Bell Chem can assist with many of your menu considerations. 

Gluten free

The majority of food allergies or reactions focus on 2 sources: gluten and lactose. Creating gluten-free foods is not as simple as leaving out gluten. The function of gluten and gliadin is to maintain the shape of dough as it rises, which means their absence collapses baked goods. To counter this, manufacturers are able to add gluten-free, genetically modified wheat varieties; biotechnologically-modified gluten; substitutions such as rice, tapioca, or legumes; or dietary powders made of corn flakes, tofu, or flaxseed. Another method of replacement improves the binding qualities of additives with water or gas, including Bell Chem replacements xanthan gum, locust gum, or guar gum.

Lactose free

With a whopping 65% of the world’s adult population registering as some level of lactose intolerant, the push for lactose-free foods is imperative. From the FDA’s perspective, though, lactose intolerance’s lack of immunological response deems it unworthy of definition. In other words, lactose-free and lactose-reduced foods have no true common standards.

Removing lactose is generally performed via enzymatic hydrolysis in which the lactose content is hydrolyzed into glucose and galactose via lactase. Genetically-modified lactase is another method of rendering lactose inoperable. Mechanical methods including ultrafiltration, fermentation, and reverse osmosis also stanch lactose intolerance. Ingredient substitutions, such as Bell Chem’s oat flour which can be mixed with water to form oat milk. 

Additives

The list of additives that may cause allergic reactions is extensive and includes emulsifiers, pH controllers, preservatives, and stabilizers. Switching from a known reactant, such as lactic acid to citric acid, alleviates many unfavorable symptoms. Using ethanol rather than sulphites leads to better outcomes as well. 

Bell Chem is a food ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including many replacements for known food allergens. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.