Lab Uses Milk Protein to Mimic Gluten |
X You may need to Reload the page to make it work correctly.

Lab Uses Milk Protein to Mimic Gluten


Celiac disease research needs you!

Opt-in to stay up-to-date on the latest news.

Yes, I want to advance research No, I'd prefer not to Don't show me this again

New solution could give gluten-free bread better texture.


Trials are underway to replace gluten in bread with a combination of functional milk proteins from Arla Foods Ingredients – and results, so far, are promising.

Through simulating the protein structure and functionality of wheat gluten, the aim is to create solutions for gluten-free baked goods that achieve better quality and texture. Celiacs and gluten-free eaters often report that bread becomes dry or crumbly when gluten is taken out of the mix.

One of the quality benefits of functional milk proteins is their neutral taste--an improvement on those solutions based on vegetable protein that have an “off-flavor,” according to a release from Arla Foods Ingredients.

This gluten-free development is based on initial findings of a food science student, who conducted study-related research in the Arla Foods Ingredients bakery lab.



Advertise with us

  • Gluten Detective
  • Boar's Head 2019
  • 2019 Symposium
  • Gluten-Free Resource Directory
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.


Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.