ConAgra Mills launches flours for gluten-free products
June 10, 2009
by Bakingbusiness Staff
ANAHEIM, CALIF. – ConAgra Mills, Inc. introduced a multigrain, gluten-free flour and a flour designed to make traditional Indian flatbreads at the Institute of Food Technologists’ annual meeting and food exposition in Anaheim.
Eagle Mills gluten-free all-purpose multigrain flour features ConAgra Mills’ Ancient Grains and tapioca starch. It may be used across a range of products, including pan bread, tortillas, muffins, snacks, coatings and extruded cereals.
Focus groups tested two top-selling gluten-free bread varieties against bread made with Eagle Mills gluten-free flour. Participants favored the bread made with Eagle Mills flour, according to ConAgra Mills. ConAgra Mills points to a Packaged Facts study that shows gluten-free food and beverage products grew at a compound annual growth rate (CAGR) of 28% from 2004 to 2008 and finished with retail sales of $1.6 billion last year.
ConAgra Mills Mumbai Gold Fresh Chaki Atta is milled from selected durum wheat to traditional Indian specifications for taste, texture and functionality. The flour may be used to make flatbreads on a national scale, including at food service outlets.
Traditional Indian flatbreads include chapatti/roti, paratha and puri. ConAgra Mills points to Mintel International statistics showing new retail product introductions for flatbread rising to 26 in 2008 from 5 in 2005.