Lindsay Bourre and Gina Boux, members of the pulse team at Cigi, attended the 3rd International Symposium on Gluten-Free Cereal Products and Beverages in Vienna from June 12-14, 2013 where about 180 representatives from 33 countries discussed new findings in clinical research and new developments of gluten-free foods and beverages.
Pulses are a great fit for the gluten-free market, as they are gluten free and high in protein and many vitamins and minerals. This may open up future opportunities to the industry and pulse producers for new markets. Topics covered at the symposium included the gluten-free diet, analytical aspects of gluten detection, new food trends, novel approaches towards healthier gluten-free bread, gluten-free baking and processing, efforts in plant breeding for gluten-free raw materials, gluten-free beer brewing and future needs for the gluten-free industry.
There were a couple highlights and take-home messages from the symposium. It was interesting to learn that the market share for gluten-free foods is substantially larger than for the number of diagnosed gluten intolerant individuals who need to avoid gluten-containing foods for a lifetime. Another topic that related to Cigi was the need for research in gluten-free baked goods that go beyond pan bread. This offers Cigi an opportunity to grow in its baking expertise as gluten-free food sales in Canada is substantially increasing every year and there is still more to learn about gluten-free baking.