scholarly journals Technological prospecting of the use of vegetables in the development of gluten-free foods

2021 ◽  
Vol 10 (1) ◽  
pp. e38010111685
Author(s):  
Luce Alves da Silva ◽  
Iasnaia Maria de Carvalho Tavares ◽  
Biano Alves de Melo Neto ◽  
Cristiane Patrícia de Oliveira ◽  
Marcelo Franco
Keyword(s):  
Free Food ◽  
The United States ◽  
National Database ◽  
Gluten Free ◽  
Growth Trend ◽  
Free Products ◽  
Dietary Restrictions ◽  
International Patent ◽  
Food Market ◽  
Plant Sources

The growing demand for gluten-free foods, by people seeking more healthiness or who have dietary restrictions, has led to the acquisition of gluten-free foods. However, the development of gluten-free foods is a challenge due to the reduced nutritional value, requiring enrichment from other plant sources. A technological prospection study was carried out on the use of vegetables in the development of gluten-free food products, from October 10 to 18, 2020, by surveying technological information available in national and international patent databases, INPI and ESPACENET, respectively. Search strategies were defined using the association of keywords and international codes relevant to the topic. The results obtained in the international patent base differed by 490% in the period from 2001 to 2020, when compared with the national database. China stands out as a technology-dominated country, followed by the United States, Canada and Japan. Prospecting based on the number of patent filings revealed a 298% growth trend for gluten-free products, from 2001 to 2020, according to the international patent base, which emerges as an innovative alternative to meet the trends of the food market for the coming years.

Market trends and new development of gluten‑free products

2021 ◽  
Vol 30 (3) ◽  
pp. 21-25
Author(s):  
I.A. Nikitin ◽  
◽  
D.A. Velina ◽  
Sh. Mutallibzoda ◽  
V.S. Belova ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Free Food ◽  
Growth Potential ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Protease Enzyme ◽  
New Development ◽  
Confectionery Products ◽  
Food Market

A review of the gluten‑free food market was carried out, which showed that the growth potential of the Russian market is quite high. Three main types of diseases associated with a reaction to gluten have been identified: autoimmune celiac disease (celiac disease), allergic enteropathy (immunological reaction to wheat protein) and non‑ autoimmune non‑allergic gluten intolerance (gluten intolerance without celiac disease). Scientists from P. M. THEM. Sechenov, it was shown that the wheat protease enzyme Triticain‑α‑GM from Triticum aestivum opens up new possibilities for its use in oral therapy of gluten intolerance. The use of this enzyme will be studied in the technology of production of bakery and flour confectionery products, which in the future will make it possible to develop products that are safe for people with various types of gluten intolerance.

scholarly journals Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

2020 ◽  
Vol 51 (2) ◽  
pp. 41-50
Author(s):  
M. Gažarová ◽  
J. Kopčeková ◽  
J. Mrázová ◽  
P. Chlebo
Keyword(s):  
Daily Intake ◽  
Serum Levels ◽  
Free Food ◽  
Mineral Elements ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Mineral Status ◽  
Healthy Nutrition ◽  
Average Serum

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

scholarly journals Raw materials for the production of gluten-free products investigation

2021 ◽  
Vol 83 (2) ◽  
pp. 143-147
Author(s):  
A. S. Shatalova ◽  
I. S. Shatalov ◽  
Y. S. Lebedin ◽  
D. A. Baranenko
Keyword(s):  
Raw Materials ◽  
Custom Union ◽  
Food Products ◽  
Free Food ◽  
Storage Conditions ◽  
Gluten Free ◽  
Technical Regulation ◽  
Free Products ◽  
Gluten Content ◽  
Haccp System

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

scholarly journals Effect of Introducing Second Reduced Rate of VAT on Consumer Purchase Behaviour with Gluten‑free Food

2017 ◽  
Vol 65 (3) ◽  
pp. 1045-1053
Author(s):  
Daniela Šálková ◽  
Petr Kučera ◽  
Lukáš Moravec
Keyword(s):  
Consumer Behaviour ◽  
Consumer Preferences ◽  
Free Food ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Rate Reduction ◽  
Free Products ◽  
Large Group ◽  
Food Monitoring ◽  
Reduced Rate

The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food. Monitoring the effect of the VAT rate reduction on selected gluten‑free food and products was a part of a research focused on gluten‑free consumer preferences when eating in restaurants (960 respondents were interviewed). Further research which was focused on the effect of the VAT rate reduction and which surveyed the consumer criteria when purchasing gluten‑free products addressed a total of 160 respondents with a gluten‑free diet. According to the respondents’ experience, the introduction of the second reduced VAT rate of 10 % has not significantly affected the prices for the final consumers. The reason for that may be the fact that the second reduced VAT rate applies mostly to ingredients used in gluten‑free production and only a few final products. A large group of coeliacs is not even aware of or has not registered the VAT change.

DEVELOPMENT OF HACCP SYSTEM FOR PRODUCTION FLOUR MIXES BASED ON QUINOA FOR GLUTEN-FREE FOOD PRODUCTS

2018 ◽  
Author(s):  
Т.В. ЩЕКОЛДИНА ◽  
П.И. КУДИНОВ ◽  
О.Л. ВЕРШИНИНА ◽  
А.Г. ХРИСТЕНКО
Keyword(s):  
Safety Management ◽  
Free Food ◽  
Raw Material ◽  
System Control ◽  
Gluten Free ◽  
Chemical Factor ◽  
Free Products ◽  
Critical Control Points ◽  
Haccp System ◽  
Production Stages

Обоснована актуальность расширения ассортимента отечественных безглютеновых продуктов. В качестве основного сырья предложена культура квиноа, отличающаяся отсутствием глютена и высоким содержанием основных пищевых веществ. Разработана система ХАССП, включающая системный контроль критических точек и управление безопасностью по всей технологической линии производства, хранения и транспортирования безглютеновых смесей (БС). Представлена характеристика БС, перечень основного технологического оборудования и схема производства БС. Определены контрольные параметры на каждой стадии производства БС. Обоснованы потенциальные опасности, контролирующие и предупреждающие действия по компонентам и процессам производства БС. Основной потенциальной опасности – химическому фактору – глютену присвоен выделенный аллергенный профиль. Проведен анализ рисков и определены критические контрольные точки для компонентов смеси и стадий производства. Составлен рабочий лист ХАССП. The urgency of expanding the assortment of domestic gluten-free products for people suffering from celiac disease is substantiated. The quinoa culture, which is distinguished by the absence of gluten and a high content of basic nutrients, is proposed as the main raw material. A HACCP system was developed, including system control of all critical points and safety management on the entire production line for the production, storage and transportation of gluten-free mixtures. A characteristic of gluten-free mixtures, a list of basic technological equipment and a scheme for their production are presented. The control parameters at each stage of production of gluten-free mixtures are determined and the potential hazards that control and prevent actions on the components and processes of their production are grounded. The main potential danger – the chemical factor – gluten is assigned a dedicated allergen profile. A risk analysis was performed and critical control points for the components of the mixture and production stages were determined. A HACCP work sheet was compiled.

scholarly journals Prevalence of Gluten Contamination in Certified and Non-Certified Foods Labelled “Gluten-Free”

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 577-577
Author(s):  
Kerry Cheesman
Keyword(s):  
Biological Sciences ◽  
Colorimetric Assay ◽  
Health And Safety ◽  
Free Food ◽  
Grocery Stores ◽  
Gluten Free ◽  
Health Food ◽  
Free Products ◽  
Food Stores ◽  
Funding Sources

Abstract Objectives Gluten is a common protein found in wheat, rye, and barely, and can sometimes be found in products that do not contain these grains. Gluten contamination in naturally gluten-free foods, products processed to remove gluten, and foods made with non-gluten derivatives is of concern for those suffering from an intolerance to gluten, such as Celiac disease. For these individuals, knowing whether or not food products advertised as “gluten-free” are truly so is necessary for their health and safety. The current study was designed to determine the reliability of “gluten-free” food labels in the consumer marketplace. Methods Samples of “gluten-free” foods were collected from a variety of locations, including grocery stores, health-food stores, and other non-grocery retailers. A total of 243 samples were analyzed using a Nima Gluten Sensor (antibody-based colorimetric assay) to determine if gluten content was &lt; 20 ppm, the maximum allowed by US law for a product labeled “gluten-free”. Results Of the samples tested, 98 were certified as “gluten-free” (&lt;10 ppm) by the Gluten-Free Certification Organization (GFCO); only 13 of these (13.3% of samples) were found to exceed 20 ppm of gluten. By comparison, 145 samples were labeled “gluten-free” on the packaging but did not contain GFCO or other recognized certification; of these, 42 (29.0%) were found to actually contain more gluten than allowed by law. Samples obtained from grocery stores (n = 161) and health-food stores (n = 29) had relatively few positive results (14.3% and 13.8% respectively), whereas samples obtained from stores whose primary function is not to sell food (n = 53) were much more likely to exceed the federal limit on gluten (43.4% of samples tested). Conclusions While results reveal that “certified gluten-free” products (GFCO or other organizations) should be more trusted by consumers in their claim of being “gluten-free”, contamination still poses some risk to those who are intolerant of gluten, and that risk is increased when certification is absent. Funding Sources Funding for this study came from the Robert M. Geist Endowed Chair in the Biological Sciences at Capital University.

Agricultural Exports of Russia and China: Aspects of Mutual Trade and Regulation

2021 ◽  
pp. 8-15
Author(s):  
V.Z. Mazloev ◽  
◽  
O.I. Khairullina ◽  
Keyword(s):  
Government Regulation ◽  
Raw Materials ◽  
The United States ◽  
Growth Trend ◽  
Agricultural Exports ◽  
Trade Relations ◽  
The Past ◽  
Steady Growth ◽  
Food Market ◽  
Analytical System

International food trade is growing due to an increase in effective demand and an increase in population. In recent years, trade relations between China and Russia have been developing dynamically. Meanwhile, China has a more active trade policy and a well-developed institutional structure for export regulation. In 2019, a decrease in Russian exports is generally noted, however, there is a steady growth trend in the sale of food and agricultural raw materials. The volume of export of processed food and agricultural products increased by 1.5 times. The legal and regulatory framework for Russian agricultural exports has changed significantly over the past three years. The priority role is given to government regulation. The development of agricultural exports has set the task of expanding the geography of sales markets. The Chinese food market for our country is becoming an object of special attention; in 2019 alone, Russia increased the volume of supplies in value terms by 41%. Meanwhile, there is potential for further increasing food supplies. Russia has not yet become a key partner for China, giving way to Japan, the United States and Korea. Further improvement is required in terms of the institutional, financial and credit, information and analytical system for promoting agricultural exports with the active participation of the state.

scholarly journals Trace Elements in Gluten-free Pastas and Flours from Markets Located in the Las Vegas, Nevada Area

2019 ◽  
Vol 8 (5) ◽  
pp. 59 ◽  
Author(s):  
Christopher J. Collumb ◽  
Adam A. Delelegn ◽  
Giavanna M. Fernandez ◽  
Amanda C. Hudson ◽  
Kendra W. Kimberley ◽  
...  
Keyword(s):  
Trace Elements ◽  
Las Vegas ◽  
Food Products ◽  
Free Food ◽  
The United States ◽  
Gluten Free ◽  
Gluten Intolerance ◽  
The World ◽  
Significant Health ◽  
The U.S

The popularity of gluten-free foods has been increasing across the United States and abroad. A significant reason for this trend involves marketing efforts targeted towards individuals seeking to avoid the consequences of celiac disease or a perceived gluten intolerance. Many gluten-free food products originate in regions of the world where irrigation with metal-contaminated waters is common. Calcium, Fe, Mg, Ti and Zn were detected at various levels across all foods products. Cadmium was detected in 96.8% of U.S. and 54.5% of Asian gluten-free foods with gluten containing foods above reported averages (216 &micro;g kg&minus;1 Cd); as was Co (140&micro;g kg&minus;1) in 48.4 % of U.S., 72.7% of Asian gluten-free foods, and 40% of the gluten containing foods; Cr was in 54.8% of the U.S., 72.5% of Asian gluten-free foods, and 100% of gluten containing food products; while Ca, Fe, Mg, Ti and Zn were greater than 10,000 &micro;g kg&minus;1 with Ba, Cd, Co, Mo, and Ni above reported averages. Finally, trace metals were more commonly detected in the gluten containing foods overall. It was found that trace elements were more commonly found in the gluten containing products; however, none of the higher than expected levels pose a significant health risk to consumers.

scholarly journals Review of bakery products for gluten free and herodietetic nutrition

2019 ◽  
Vol 81 (1) ◽  
pp. 213-217 ◽  
Author(s):  
I. M. Zharkova ◽  
A. A. Samokhvalov ◽  
V. G. Gustinovich ◽  
S. Ya. Koryachkina ◽  
Y. F. Roslyakov
Keyword(s):  
Market Development ◽  
Modern Trend ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Amaranth Grain ◽  
Health Group ◽  
Plant Sources ◽  
Special Category

One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a lack of proteins, vitamins and minerals, as well as fiber. Therefore, during a prolonged use of such foods the risk of deficiency states for individual macro- or micronutrients increases. Improving of the composition of gluten-free products can be achieved by introducing of non-traditional plant sources, such as amaranth grain, chufa tubers, fine vegetable powders, into the formulation. A special category of flour foods are products for herodietetic nutrition. One of the ways to increase the digestibility of mineral substances of bread, and calcium in particular, is the use of pre-germinated wheat as a prescription component.

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