Gluten-Free and Egg-Free Bakery for Consumers with Dietary Restrictions

While free-from products are being embraced as part of the broader wellness and lifestyle trends, food allergies and intolerances remain a significant concern for many consumers across Asia Pacific. Eggs are consistently reported as common allergens among young children across the region, while gluten-related intolerances and sensitivities continue to drive demand for alternative bakery options. This has created growing demand for bakery products that are accessible to a wider range of consumers, driving innovation in egg-free and gluten-free formulations that deliver the same convenience and enjoyment as traditional.

However, removing gluten and eggs from bakery formulations presents significant challenges. The absence of eggs can affect emulsification, aeration and batter stability while removing gluten may impact viscosity, texture and eating quality. As a result, manufacturers must balance functionality and sensory performance when developing free-from bakery products.

Through our ingredient portfolio and formulation expertise, we support manufacturers in overcoming key formulation challenges associated with gluten and egg removal.

Our Gluten-Free and Egg-Free Pancake Mix demonstrates how manufacturers can successfully create free-from bakery products without compromising on texture, stability or flavour. This concepts delivers texture and eating quality typically associated with conventional pancakes while accommodating to consumers seeking gluten-free and egg-free options.