Category: Food Trends

As consumer demand shifts toward high-protein, plant-based, and clean-label formulations, sesame flour is gaining serious attention among food manufacturers. Once primarily used in traditional and regional applications, sesame flour is now being positioned as a functional, versatile ingredient across multiple product categories.

Our product delivers both nutritional value and formulation performance — making it an ideal solution for manufacturers looking to innovate without complicating their ingredient deck.

Why Sesame Flour Is Gaining Momentum

Sesame flour is naturally rich in plant protein and contains beneficial fats, fiber, and essential minerals. Because it is derived from sesame seeds — often after oil extraction — it offers concentrated nutrition with a fine texture suitable for blending into dry or semi-moist formulations.

For manufacturers, this creates opportunities to:

• Increase plant-based protein content
• Support clean-label positioning
• Enhance nutritional claims
• Improve texture and mouthfeel

At the same time, sesame flour carries a mild, nutty flavor that integrates well into both sweet and savory applications.

Functional Advantages in Formulation

Beyond nutrition, sesame flour provides practical performance benefits:

1. Protein Enhancement
   Ideal for fortifying baked goods, snack products, and plant-based formulations without relying solely on soy or pea protein.
2. Texture & Structure Support
   Helps improve crumb structure in baked goods and adds body to batters, coatings, and extruded products.
3. Flavor Depth
   Contributes a subtle roasted, nutty profile that complements breads, crackers, bars, and seasoning blends.
4. Gluten-Free Compatibility
   Suitable for gluten-free product development when used in balanced formulations.

Application Opportunities

Sesame flour performs well across a wide range of categories, including:

• Breads and specialty bakery items
• Crackers and savory snacks
• Protein bars and functional snacks
• Coatings and breading systems
• Plant-based meat alternatives
• Sauces and dry seasoning blends

Its versatility makes it especially attractive for manufacturers looking to differentiate products with added plant-based nutrition and distinctive flavor notes.

Manufacturing & Supply Considerations

Our product is available for bulk supply, making it suitable for large-scale production environments. With consistent quality and stable performance characteristics, it integrates smoothly into existing manufacturing systems.

For R&D teams, sesame flour offers flexibility — it can be used as a partial flour replacement, protein booster, or functional enhancer depending on target specifications.

The Opportunity Ahead

As plant-based innovation continues to expand, manufacturers are seeking ingredients that deliver both functionality and marketing appeal. Sesame flour meets that demand by combining protein enrichment, clean-label positioning, and formulation adaptability.

For food manufacturers focused on next-generation product development, sesame flour is not just an alternative ingredient — it’s a strategic addition to modern formulations

As consumers continue to seek gluten-free, plant-based, and protein-rich foods, bean flours are gaining traction as versatile, functional ingredients across multiple food categories. Made from milled pulses and legumes, these flours deliver strong nutritional value while supporting clean-label and allergen-friendly formulations.

Among the most widely used are chickpea, lentil, pea, fava, and navy bean flours—each offering unique benefits for modern food applications.

Why Bean Flours?

Gluten-free bean flours stand out for their ability to improve nutrition without sacrificing functionality. Key benefits include:

• Naturally gluten-free

• High plant protein content

• Rich in dietary fiber

• Low glycemic response compared to refined flours

• Source of iron, folate, potassium, and B vitamins

• Support for vegan and flexitarian diets

These attributes make them especially valuable in reformulating everyday foods to meet evolving consumer expectations.

Key Gluten-Free Bean Flours and Their Benefits

Chickpea Flour

Chickpea flour is one of the most popular legume-based flours due to its mild flavor and functional versatility.

Nutritional highlights:

• High protein and fiber

• Good source of iron and folate

Functional benefits:

• Adds structure and moisture

• Improves satiety

• Works well as a partial wheat replacement

Common applications:
Bakery products, flatbreads, crackers, snack coatings, soups, and ready meals.

Lentil Flour

Lentil flour brings both nutrition and color, depending on the lentil variety used.

Nutritional highlights:

• High protein

• Rich in fiber and minerals

Functional benefits:

• Enhances texture and body

• Mild earthy flavor that pairs well with savory products

Common applications:
Breads, muffins, pasta alternatives, extruded snacks, soups, and ready meals.

Pea Flour

Pea flour is valued for its neutral taste and strong protein profile.

Nutritional highlights:

• High plant protein

• Low fat

• Allergen-friendly

Functional benefits:

• Improves protein content without overpowering flavor

• Supports structure and crispness in baked and snack products

Common applications:
Bakery items, snack puffs, crackers, soups, sauces, and ready meals.

Fava Bean Flour

Fava bean flour is increasingly used in high-protein and clean-label formulations.

Nutritional highlights:

• Excellent protein levels

• High fiber

Functional benefits:

• Good emulsification properties

• Supports texture and volume in baked goods

Common applications:
Bread, snack bars, savory baked goods, soups, and plant-based ready meals.

Navy Bean Flour

Navy bean flour offers a mild flavor and smooth texture, making it suitable for subtle reformulations.

Nutritional highlights:

• High fiber

• Supports digestive health

Functional benefits:

• Improves mouthfeel

• Blends well with other gluten-free flours

Common applications:
Bakery products, thickened soups, sauces, snacks, and ready meals.

Applications Across Everyday Food Categories

Bakery

Bean flours improve protein and fiber content in breads, muffins, crackers, and cookies while helping replace or reduce wheat flour in gluten-free formulations.

Snacks

Used in extruded snacks, chips, and crackers, bean flours support clean labels, higher protein claims, and improved satiety.

Soups & Sauces

Bean flours act as natural thickeners while adding nutritional value, eliminating the need for modified starches.

Ready Meals

In ready meals, bean flours enhance texture, boost protein, and improve nutritional profiles without significantly altering taste.

A Smart Choice for Modern Formulation

Gluten-free bean flours offer food manufacturers a practical way to deliver better nutrition, clean labels, and functional performance across multiple product categories. As demand for plant-based and gluten-free foods continues to rise, these ingredients are becoming essential tools for innovation in everyday products.

In recent years, the global organic market has experienced significant growth, driven by increasing consumer awareness of health, sustainability, and environmental impact. This surge is not merely a trend but a reflection of shifting consumer preferences towards more conscious consumption habits. Let’s delve into the key trends shaping the organic market and explore the promising opportunities it presents.

1. Growth Trajectory
The organic market has been on a steady upward trajectory. According to the latest data, the global organic food and beverage market alone was valued at over $100 billion and continues to expand. This growth is fueled by a growing middle class, rising disposable incomes, and heightened awareness of food safety and quality.

2. Consumer Awareness and Demand
Consumers today are more informed about the impact of their choices on personal health and the environment. This awareness has translated into a preference for organic products perceived as safer, healthier, and more environmentally friendly. Millennials and Generation Z, in particular, are driving this demand, prioritizing sustainability and ethical practices in their purchasing decisions.

3. Expansion Beyond Food
While organic food products dominate the market, there is a notable expansion into non-food categories such as organic textiles, personal care products, and household cleaners. This diversification presents new avenues for growth and innovation within the organic sector.

4. Regulatory Support and Standards
Governments worldwide are implementing regulations and standards to ensure the authenticity and integrity of organic products. These regulations provide assurance to consumers and facilitate international trade, bolstering market growth globally.

5. Investment and Innovation
Investment in organic farming practices, technology, and distribution channels is on the rise. Innovations such as precision agriculture, blockchain for supply chain transparency, and sustainable packaging solutions are transforming the organic industry, making it more efficient and competitive.

6. Regional Dynamics
The organic market is not homogeneous but varies significantly across regions. North America and Europe remain dominant markets, but Asia-Pacific is emerging as a lucrative region due to increasing urbanization, changing dietary habits, and governmental support for organic farming.

7. Challenges and Opportunities
Despite its growth, the organic market faces challenges such as higher production costs, limited scalability for some products, and certification complexities. However, these challenges also present opportunities for research, technological advancement, and collaboration across the supply chain to overcome barriers and meet growing demand sustainably.

Conclusion
The global organic market is poised for continued expansion, driven by consumer awareness, regulatory support, and technological advancements. Businesses and entrepreneurs in the organic sector have ample opportunities to innovate, collaborate, and capitalize on this growing demand. By staying attuned to consumer preferences, embracing sustainability, and leveraging advancements in agriculture and technology, stakeholders can navigate challenges and thrive in the dynamic landscape of the organic market.

In essence, the organic market is not just a sector but a reflection of a broader shift towards more mindful consumption—a trend that promises to shape the future of food and consumer goods globally.

The global food industry is rapidly changing, with new trends emerging daily. Informed consumers are increasingly seeking healthier, more sustainable options, which has led to a surge in demand for organic, non-GMO, and gluten-free ingredients. As a result, businesses worldwide are taking notice and adapting their strategies to meet the needs of their customers. Organic food production is on the rise, with more and more farmers and producers turning to organic methods to produce their food. Organic food is grown without synthetic fertilizers, pesticides, or other chemicals and is often considered healthier. Non-GMO food production is also becoming more popular, as consumers are looking for food that has not been genetically modified. Gluten-free food production is also growing, as many people are looking for gluten-free food.

The benefits of buying organic, non-GMO, and gluten-free ingredients are numerous. Organic foods often have cleaner labels and are also better for the ecosystem. Non-GMO food is free from potentially harmful chemicals and is often considered healthier. Gluten-free food is often lower in calories and beneficial for those with gluten sensitivities or allergies. By adding organic, non-GMO, and gluten-free products to their portfolios, businesses can ensure they are meeting the demands of their customers.

The largest food brands in the world are accomplishing this by acquiring established organic, non-GMO, and gluten-free brands. This helps build customer loyalty and trust and differentiates them from their competitors.

Global Food Trends: Organic Food Trend

Organic food production is defined as the production of food without the use of synthetic fertilizers, pesticides, and herbicides. Organic food production is becoming increasingly popular around the world. This is due to the growing awareness of the health benefits of organic food and the environmental benefits of organic farming. Organic farmers use natural methods to produce food, such as crop rotation, green manure, and integrated pest management. Organic food production has many benefits. Organic food is free of synthetic chemicals, which can harm human health. Additionally, organic farming preserves biodiversity. Those who’ve had the opportunity to visit both large conventional farms and smaller Organic farms will tell you the contrast between the two methods is palpable. Organic food also tends to be higher in nutrients than conventionally produced food.

Despite the many benefits of organic food production, some challenges exist. Organic farming is more labor-intensive than conventional farming, and it can be difficult to find organic farmers willing to produce food in this way. In North America, farmers must prove a three-year time period since the last application of synthetic chemicals to their land. This puts them in a risky financial position as their yields shrink and their costs increase while their pricing remains unchanged.

This is why organic food tends to be more expensive than conventionally produced food, which can be a barrier for some consumers. Overall, organic food production is becoming increasingly popular around the world. It offers many benefits, such as being free of synthetic chemicals, better for the environment, and higher in nutrients. However, the labor-intensive nature of organic farming and the higher cost of organic food prohibits growers and consumers from transitioning to organic.

Exploring the Growing Trend of Non-GMO Food Production

Genetically modified food starts with the seed. A genetically modified organism (GMO) is a seed altered with a foreign gene to give it an advantage in the field. Some seeds are manipulated with genes from other living things to make them more drought resistant, while others are engineered with foreign DNA so that chemical inputs don’t harm them. This allows the farmer to spray for weeds without damaging the cash crop.

Some seeds are altered to make them less appetizing to pests. There is a limit to which commodities can be legally genetically modified. In North America, GMOs are limited to corn, soybeans, cotton, canola, and sugar beets. These are crops that the economies of the US and Canada depend on, therefore, they’ve been approved for modification to ensure North American farmer’s ability to grow them in high volumes without catastrophic failures that would severely impact that region’s animal feed and biofuel industries. Over 80% of North America’s corn and soybeans are grown from GMO seed.

Non-genetically modified (Non-GMO) food is a growing trend in the global food industry. Many consumers fear that GMO food is a slippery slope, and Certified Non-GMO food choices is a way to ensure that their food is free from any genetic modifications that could potentially be harmful to long-term human health. It’s also important to mention that Certified Organic crops, even with zero synthetic inputs, cannot be grown using GMO seeds. Although Non-GMO seeds aren’t all grown organically, Certified Organic foods are always Non-GMO. This is another reason consumers choose Certified Organic options.

The benefits of Non-GMO food production are numerous. Non-GMO food is free from any perceived health risks associated with genetically modified food and is viewed as more natural than food containing GMOs. Non-GMO food is also more sustainable, as it does not require the use of gene altering to be produced. For foods containing ingredients made from commonly genetically modified crops, Non-GMO options are seen as premium. One example is in the snack aisle, where organic and non-GMO chips, puffs, and cereals are twice as expensive as the big brand GMO options.

Although the growth in this sector is strong, Non-GMO food production requires more land and labor than conventional/GMO agriculture. Additionally, Non-GMO corn, soy, and canola oil is not as widely available as their GMO counterparts, making it difficult for some consumers to access or afford. Overall, Non-GMO food production is a growing trend in the global food industry as consumers become more discerning about what they feed their families. Still, changes will have to be made at the farm level to continue to meet the demand.

All About Gluten-Free

Gluten is a protein in wheat, rye, barley, and triticale. A small section of the world population (1%) has a condition called celiac disease that causes a negative reaction when they consume gluten. For this reason, gluten-free has been something doctors have known about since the 1950s. Similar to other food trends like keto, The Atkins diet, and dairy-free, this new wave of gluten-free consumers has been driven by blogs, books, social media and kitchen experimentation. As people talk amongst each other and follow accounts discussing gluten-free recipes, diets they’re trying and how they’re feeling better physically, habits change quickly.

Google search results show that the topic of gluten became popular around 2010 as people were cutting carbs and increasing protein as a way to slim down (a trend that is still popular today). This low-carb trend found a catalyst in the release of William Davis, MD’s book titled The Wheat Belly. “Lose the wheat, lose the weight, and find your path back to health,” it says on the title page. As one would expect, as people began to cut bread out of their diets and increase the amount of protein they ate, their metabolisms increased, they lost weight, and they felt better. The gluten-free revolution was born from this collective experience and the marketing around it.

Today, people with no gluten sensitivities are avoiding gluten anywhere they can. It’s a decision that makes them feel good mentally, whether or not it positively affects them physically. It also gives them a feeling of creativity as they push aside traditional wheat flour for gluten-free replacements made from sesame, amaranth, buckwheat, rice, and even chickpea. These flours contain high levels of nutrition, are fun to experiment with, have unique flavors and give passionate home cooks a fun conversational starter when they serve meals.

With the ever-expanding selection of gluten-free products available many consumers have returned to their normal carbohydrate consumption pattern but without gluten. This has caused food companies to label products with very little gluten risk as “gluten-free.” Things like spices, beverages, popcorn, and tortilla chips now carry the gluten-free title so consumers can more easily determine which foods have gluten and which don’t. In North America, if the finished product contains less than 20 parts per million of gluten, anything can be called gluten-free. Other countries have less clarity around gluten-free regulations and, as a result, they haven’t seen the same growth curve.

Gluten-free began as an allergy control measure, morphed into a weight loss strategy, and has now come full circle as what appears to be a permanent label in the food industry that consumers desire and manufacturers must pursue. Gluten-free has now spread to every corner of the grocery store with options in the pasta, snack, dessert, cookie, bread, pastry, bagel and cereal sections.

Gluten-free foods are viewed as healthier, premium options by consumers and with some extra work, they provide stronger margins for ingredient manufacturers, food manufacturers and retailers. This being said, operating gluten-free farms, cleaning, and production facilities comes with its challenges. Farms and cleaning facilities that rotate and receive gluten-containing crops must have protocols to limit cross-contamination in their field, storage bins, and trucks. Manufacturers must comply with strict regulations to become certified. This involves receiving records, cleanout procedures, testing procedures, and employee training.

Conclusion: A Comprehensive Look at Global Food Trends and Benefits of Organic, NonGMO, and GlutenFree Ingredients

Conclusion As the global food industry continues to evolve, so do the trends that drive it. Although social trends are difficult to measure and pinpoint, the growth of Organic, Non-GMO, and Gluten-Free food trends is evident across all metrics, and for a good reason. Organic food production is more sustainable and better for the planet, Non-GMO food production is natural. It makes people feel better about the future of food, and Gluten-Free food production is well-regulated, unique, and more accessible than ever. These trends offer several benefits for B2B buyers at large corporations in the USA.

Organic ingredients are often of higher quality, Non-GMO ingredients are considered premium, and Gluten-Free ingredients are wide-ranging and differentiating. Ultimately, the global food industry is changing, and B2B buyers need to stay informed and know what options are out there that meet these 3 criteria. Tradelink maintains a library of suppliers worldwide that can meet the demands of procurement professionals as their employers look to offer more products that meet the demands of consumers. We know the regulations, the testing requirements and the freight details that allow our customers to receive Certified Organic, Non-GMO and Gluten-free products in high volumes, on time and in spec.

What is Organic Regenerative Agriculture?

Organic regenerative agriculture is a way of farming that existed before the invention of man-made, synthetic fertilizers, pesticides, and herbicides – also known as inputs.

On its own, Organic farming requires a certification process proving a lack of synthetic inputs over a 3-year period followed by yearly audits and paperwork. Regenerative agriculture expands on this requirement by requiring a holistic approach that focuses on restoring the health of the soil and the environment without the use of chemicals while requiring specific practices around farming, human and animal treatment.

When combined, Organic and Regenerative farming is based on the idea that healthy soil is the foundation of healthy food production, that healthy food production is the foundation of a healthy planet, and that mother nature can provide everything a farmer needs to grow consistent, high-quality food.

This is done through the use of traditional strategies such as composting, the planting of cover crops and green manure to improve soil fertility and health. It also encourages using natural pest control methods, such as companion planting and crop rotation (to break up pest and disease cycles), which reduce the need for synthetic pesticides and herbicides. Fewer chemicals equals less environmental pollution.

By naturally improving soil fertility, organic regenerative agriculture can help increase crop yields for organic farmers while preserving water. This also lowers the farmer’s risk of crop loss from disease and infestation. Organic regenerative agriculture differs from modern farming methods by focusing on improving the soil and the environment while producing food.

Benefits of Organic Regenerative Agriculture

Chemical Usage

When people choose Organic food at the grocery store they often do so with fertilizer, pesticide and herbicide residues on their mind. Many people fail to consider how those same inputs negatively affect the ecosystem. They are man-made and unnatural by definition. Continued “wall-to-wall” spraying of fertilizers, pesticides and herbicides effectively kills off all of the natural organic matter and microbes within it. As Organic Regenerative practices are used, soil health slowly improves and can be measured in the soil’s fertility (presence of microbes and root structure) and water-holding capacity. Soil with these attributes results in healthier Organic crops and higher yields.

Water Management

Organic regenerative agriculture helps to reduce the amount of water used in farming. Through the use of cover crops and mulch, farmers can reduce the amount of water lost to evaporation and run-off, prevent erosion and improve the soil’s ability to hold water. This helps conserve water from rain and snowfall, and reduces the amount of water needed for irrigation. Naturally moist soil helps seeds germinate more effectively without fertilizer and contributes to a healthy ecosystem for the flora and fauna of a thriving farm to grow.

Energy Conservation

Organic regenerative agriculture also helps to reduce the amount of energy used in farming. By using natural inputs, such as compost and cover crops, farmers can reduce the amount of energy needed for irrigation and chemical application, less tractor time in the field contributes to less fuel use and more environmentally friendly farming.

Challenges of Organic Regenerative Agriculture

Organic regenerative agriculture is a sustainable farming method that is revolutionizing the way we grow food. But, like any new system, it comes with challenges. These include the need for more labor and agreed-upon certification bodies and market access. One of the biggest challenges of organic regenerative agriculture is the need for more labor.

This type of farming requires more hands-on work than modern farming methods, where genetically-modified seeds and mass spraying of chemicals are used to feed plants and control weeds and pests. Organic regenerative labor requires more knowledge and skill, as farmers and their employees must be able to identify and manage the complex interactions between soil, plants, and animals.

Another challenge is Organic regenerative certification. Currently, the leading certifying body is Regenerative Organic Alliance (ROA). ROA is operated by a group of professionals from various industries who desire to put standards around the specific activities farmers participate in to ensure their land and the treatment of their animals contribute to a healthier and more sustainable planet for future generations. From ROA’s website: “With regenerative organic agriculture, we can rehabilitate soil, respect animal welfare, and improve the lives of farmers. We can sequester carbon, build healthier communities, and reap more nutritious and abundant yields.” Although ROA is making progress in their mission, we expect that similar to the food quality world, more certifying bodies will be created over time and requirements will vary between them.

For Organic regenerative farmers, lack of market access continues to be a hurdle. This is due to a lag in consumer education.  Organic regenerative agriculture is a new concept to many, so it can be difficult for farmers to find buyers for their products because the end users are unfamiliar with the terminology and requirements. This can be especially true for small-scale farmers who may not have the resources to market their products to a wider audience. They are taking on the additional costs of operating and becoming certified but depend on food manufacturers and grocery stores to explain their way of life to consumers.

The Future of Organic Regenerative Agriculture

People around the world are learning how the decisions they make impact the environment around them. This is evident in the steady growth of the Certified Organic sector of the food industry. It is exciting to realize how much synthetic inputs have been prevented from entering the dirt as more people have chosen Organic food products and more farmers have transitioned away from chemicals.  We view regenerative agriculture as the next evolution in the health food industry. As the number of Certified Regenerative farms increases and consumers become more familiar with the terminology of this environmentally conscious pursuit, we will begin to hear more conversations around regenerative agriculture and see its logos on the packages we choose.

With the right support, investment, and communication strategies, we envision a future where farmers return to traditional activities like cover cropping, composting, crop rotation, animal care, and ecosystem maintenance en masse. This will create farms worldwide going from sprayed, depleted, and devoid of animal life to thriving, buzzing, rich ecosystems where waste is fed back into the system, and people, animals, and mother nature are working together.

Global Rise in Demand for GlutenFree Foods: An Introduction

Gluten-free foods are becoming increasingly popular around the world. In recent years, the demand for gluten-free products has grown significantly, with more and more people seeking these products for their health and lifestyle needs. This article will provide an overview of the global rise in demand for gluten-free foods and the impact this has had on B2B ingredient buyers.

According to the United State Food and Drug Administration, widely known as the global authority on Gluten-free foods, for foods to be Certified Gluten-free, they must contain less than 20 parts per million gluten. Gluten is a protein found in wheat, barley, and rye. Products without traces of these grains are becoming increasingly popular due to various factors. For starters, there is increased awareness of celiac disease, an autoimmune disorder triggered by gluten consumption. People with Celiac disease experience various symptoms when they consume this protein.

Secondly, a large amount of research and writing has been done that has convinced people worldwide to avoid gluten for their digestive and overall health.  The global demand for gluten-free foods has steadily increased over the past few years. As a result, B2B raw ingredient buyers have had to adjust their strategies to meet the rising demand for Certified gluten-free ingredients.

The Growing Popularity of Gluten-Free Foods: Exploring the Factors Behind the Global Increase in Demand

The global demand for gluten-free foods is on the rise. This is due to a combination of factors, including an increased focus on health consciousness, growing awareness of celiac disease, and the increasing availability of gluten-free products within the bread, pastry, and pasta spaces.

People are becoming increasingly aware of the importance of a healthy diet and are looking for ways to reduce their intake of processed foods and ingredients as well as carbohydrates in general. This has led to a greater demand for gluten-free products, which are a healthier alternative to traditional wheat-based products. The growing awareness of celiac disease has also contributed to the global rise in demand for gluten-free foods.

It is estimated that 1 in 100 people worldwide suffer from some level of the condition. As awareness of the condition has grown, so too has the demand for gluten-free products. Finally, the increasing availability of gluten-free products has also contributed to the global rise in demand. The more people see this option, the more likely they are to research and choose it. More companies have begun offering gluten-free products in recent years, making them more accessible to consumers. Overall, the global rise in demand for gluten-free foods is due to a combination of factors, including an increased focus on health consciousness, growing awareness of celiac disease, and the increasing availability of gluten-free products.

Navigating the Global Rise in Demand for Gluten-Free Foods: Global Regulations and Testing

There does not exist a global standard or threshold for gluten-free food requirements. In 2014 the United States Food and Drug Administration (USDA) established its <20ppm requirement for American food shelves; this gave clarity to manufacturers and retailers within one of the largest industrial food markets on the planet. This same standard has been adopted in Europe.

Japan doubled the standard and requires <10ppm to meet its gluten-free standard, Chile requires <1ppm, and Australia requires food and beverage products to have “non-detectable” levels. As you can see, discrepancies remain. For instance, Australian officials determined that for oats, a popular “gluten-free” grain in other parts of the world, the unavoidable presence of small amounts of gluten contained therein does not allow them to be certified gluten-free for that specific country.

Varying regulations worldwide have given rise to certification bodies like the Gluten-Free Certification Organization (GFCO) and the Association of European Coeliac Societies. Having seals from these certifiers on food packaging gives consumers confidence that there are control measures all along the supply chains for the products they’re purchasing and that those products have been tested for purity.

Because of variations in regulations worldwide, Ingredient manufacturers, food manufacturers, and retailers working in import/export scenarios need knowledgeable partners to help them remain compliant and competitive as their ingredients and finished products move around the world.

Tradelink is well-versed in the gluten-free market. Our QA team has created gluten-testing programs for ingredient manufacturers and their customers. We take a boots-on-the-ground approach to gluten compliance by visiting facilities, completing audits, and educating employees from the production floor to management on the requirements and importance of gluten-free manufacturing. For our customers, we establish testing protocols to meet their needs, work with accredited laboratories, and utilize industry-leading quantitative and qualitative testing strategies to get them results they can depend on before shipping.

Gluten-free ingredient options for B2B buyers

Gluten-free Baking

In baking applications, the replacement of ingredients that contain gluten is difficult. By nature, as gluten is activated in the baking process, it results in the soft, airy textures and crumb structure that we love in our breads and pastries. Industrial and home bakers who go gluten-free sacrifice this gluten benefit but through creativity and formulation expertise, gluten-free flour blends and finished baked goods are a stronger option than ever.

Gluten-free replacement ingredients include:

• Almond flour
• Sesame flour
• Cassava flour
• Brown rice flour
• Buckwheat flour
• Oat flour
• Coconut flour
• Egg powder

Gluten-free Flatbreads

Traditional flatbreads are characterized by elasticity, rollability and chewy texture. Similar to how it allows air bubbles to form in fluffy breads and pastries, gluten directly contributes to the above attributes in flat breads, but without the use of yeast. This list includes products like tortillas, pita, pizza, and naan, which are all traditionally made from wheat flour and the main function of gluten-free ingredients in flat breads to absorb, hold and maintain moisture.

Gluten-free replacement ingredients for flatbreads include:

• Almond flour
• Teff flour
• Cassava flour
• Sorghum flour
• Tapioca starch
• Potato starch
• Xantham gum
• Coconut flour
• Soybean flour
• Modified starches
• Oils

Gluten-free Pasta

No gluten-free sector has adjusted as effectively as the pasta realm. Gluten-free pasta options have become so numerous and successful that avid pasta eaters have difficulty telling the difference between wheat-based and gluten-free options. Furthermore, using high protein, high fiber raw materials, many gluten-free pastas now offer stronger nutritional profiles than their original versions! This is possible because consumers are not as sensitive to pasta texture as they are to bread and flat bread texture and the presence of sauce in pasta recipes can hide any “off” flavors that result from the use of legume and bean flours as the main ingredient.

Gluten-free replacement ingredients for pasta include:

• Lentil flour
• Black bean flour
• Chickpea flour
• Corn flour
• Corn starch
• Rice flour

Navigating the Global Rise in Demand for Gluten-Free Foods: Impact and Strategies for B2B Raw Ingredient Buyers

The global demand for gluten-free foods has steadily increased over the past few years. This is due to a combination of factors, including the growing health consciousness of consumers, increased awareness of celiac disease, and the increasing availability of gluten-free products. For B2B raw ingredient buyers, this rise in demand has created both opportunities and challenges. On the one hand, there is an increased demand for gluten-free ingredients, but on the other hand, sourcing these ingredients can be difficult and risky for those who are new to the gluten-free front.

Fortunately, there are strategies that buyers can use to meet the demand while protecting the organizations they work for. These include working with suppliers and project management partners specializing in gluten-free ingredients and those with direct relationships along the gluten-free supply chain. This is especially important in import/export scenarios when varying international regulations must be considered.

Tradelink’s boots-on-the-ground approach, QA expertise and direct supplier relationships gives procurement professionals the confidence they require to purchase the gluten-free ingredients they need to supply this growing, highly regulated and highly profitable market.