The gluten free movement continues to gather pace with George Weston's Tip Top Foodservice launch of Burgen Gluten Free bread, and Barilla's introduction of a new pasta product.
There has been a growth in value for gluten free products in Australia of 34.5 per cent since 2009 and it is vital that local foodservice outlets are able to cater to this market with a product that is packed full of flavour, according to Brian Esplin, national business manager for Tip Top Foodservice.
Tip Top's new Bürgen Gluten Free White Bread product is frozen from fresh specifically for the foodservice market to enable outlets to keep sufficient product on hand to meet demand, and minimise any waste, according to Tip Top.
“Of paramount importance to Australian foodservice outlets is that gluten free breads have outstanding taste and softness," said Esplin.
“We invested time and resources into developing the most flavoursome gluten free bread for Australian foodservice outlets. We had feedback from the industry that existing products on the market did not match the taste requirements of consumers and took up the challenge to provide an offering that satisfied the demand for gluten free products while not compromising on flavour.”
Bürgen Gluten Free White is vacuum packed and will be available nationwide via foodservice distributors, supplied in cartons of six with four months' frozen shelf life.
Italian food company Barilla, meanwhile, says it is launching its new gluten free pasta range in Australia on the back of strong success in the United States.
Marketing manager of Barilla Australia, Carly King said the company was excited to introduce a gluten free pasta option and expected strong sales.
“The product was launched in the US late last year and in just three months gained 16 per cent market share. Similar results have been achieved in Europe,” said King.
“Gluten free pasta now represents nine per cent of the total Australian pasta market and grew 38 per cent last year.
“We see a significant opportunity for our product. Extensive research was undertaken to ensure the gluten free pasta maintained the quality, taste and characteristics of regular pasta.
“Our unique formulation of flours that are naturally gluten free - white maize, yellow maize and rice flour - rather than refined starches results in a product that delivers an ‘al dente’ texture and neutral taste but also eliminates common undesirable gluten free pasta traits like grittiness,” said King.
Barilla’s gluten free pasta is available in spaghetti, elbows and penne and is produced in a dedicated gluten free facility. The spaghetti and elbows are currently available in Woolworths stores across Victoria (RRP $3.69) and the penne at leading independent supermarkets across Victoria. Barilla plans to distribute the products nationally later this year.
