The market for gluten-free products is constantly evolving. According to statistics, in the period from 2014 to 2016 in Europe, the range of gluten-free products grew more than doubled – from less than 6 thousand to more than 12 thousand items. This writes the site “Propositions. Head platform for agrobіznesu “. These data may be of interest to amaranth growers, since this particular plant is ideal for people suffering from celiac disease.
Why the popularity of gluten-free products is growing
Olga Naumova, President of the Ukrainian Society of Celiac Disease, spoke about the growing popularity of gluten-free products at a seminar at the Agrocomplex exhibition, which was held in Kiev. Olga Naumova
Unfortunately, it should be recognized that the main reason for the increase in demand for gluten-free products is not fashion, not trends in food, but products, the spread of a specific disease – celiac disease, a number of other diseases (autism, etc.), which are blamed for the occurrence of gluten .
The proportion of patients with celiac disease in Ukraine is estimated at 1%, and in Western Europe – at 2% or more. In fact, these are quite high rates for this ailment.
In addition, in civilized countries, a significant part of the population has gluten intolerance – the share of such people ranges from 0.6 to 7%, depending on the country and region of the planet. For example, in Australia the proportion of people who have been diagnosed with gluten intolerance, reaches 15%!
Note! According to experts, gluten intolerance can be triggered by the use of glyphosate on wheat.
In general, in Europe the proportion of people with celiac disease is estimated at 1%, with other forms of gluten intolerance – at 3%, and another 5% of consumers choose a gluten-free diet because it is fashionable.
In the US, a gluten-free diet follows a third of the adult population. And in the largest European countries, the market share in 2014 ranged from 10-12%.
Therefore, the market share of gluten-free products is estimated at 9%. In practice, it is even more, because if at least one family member has gluten intolerance, the corresponding products that do not contain gluten are prepared for all family members.
Gluten-free market development
That is why gluten-free products are reasonably called the most dynamic segment of the market for grain processing products. For example, in 2014–16, the range of gluten-free products in Europe doubled from less than 6 thousand to more than 12 thousand items.
As Olga Naumova, President of the Ukrainian Society for Celiac Disease, said, 60% of people in Ukraine who want or are forced to buy gluten-free products spend more than 1000 hryvnas on them. Buying products that do not contain gluten, most often carried out in online stores. If we talk about the specific names of gluten-free products, it is:
- bakery products;
- and sweets.
Gluten-free products, in accordance with international standards, include foods with a gluten content of not more than 20 parts per million.
Gluten intolerance or voluntary rejection of it stimulates the switch to gluten-free cereals – corn, millet, rice, buckwheat. In addition, such consumers actively consume exotic cereals or legumes, such as amaranth, chickpeas, and many others.
The best option for a gluten-free diet: consumption of amaranth. 6 reasons to choose this grain
If you or your family members have gluten intolerance, we strongly recommend that you choose amaranth for your daily diet. There are at least 6 reasons why the seeds of this plant should be consumed. Amaranth seeds
The absence of gluten (gluten), so amaranth is ideal for those who want or have to stick to a gluten-free diet.
High levels of protein. According to the World Health Organization, if the indicator of the ideal protein is 100 units, then the amaranth protein is 75 units. While cow’s milk protein is 72 units, soybean – 68 units, wheat – 60 units, and corn – only 44 units.
Amaranth seeds are well digested, they are incredibly rich in trace elements such as magnesium, calcium, iron. That is why amaranth grains are extremely useful in diseases such as anemia and osteoporosis.
Regular consumption of amaranth seeds helps to prevent constipation and control cholesterol and blood glucose levels. In addition, amaranth seeds have a beneficial effect on the entire digestive system.
Recent studies have found that regular consumption of amaranth grains helps prevent the development of diseases such as hypertension. Also amaranth has anti-allergic properties.
Amaranth is rich in such important for the body substances and trace elements as tocotrienol, squalene, various amino acids. They have a beneficial effect on health, can prolong the body’s youth, and also have antitumor properties.
How to cook amaranth with a gluten-free diet
We have prepared for you several recipes for the preparation of amaranth. They will allow you to significantly diversify your menu, make it more tasty and valuable. Gluten-free amaranth from amaranth
On the 3rd cup of water, one cup of amaranth grains is poured, brought to a boil, and then the intensity of the fire decreases. Porridge is cooked for about 20 minutes, covered with a lid. It may be necessary to cook longer — until the seeds completely absorb the water.
Amaranth seeds make delicious and incredible healthy popcorn. A tablespoon of seeds should be thrown on a heated frying pan and cover it with a lid. Under the influence of high temperature, the seeds will explode — their shells are too dense and the moisture does not evaporate, but it literally boils inside the seeds, which leads to cotton pops.
Amaranth popcorn is tasty by itself, but it can also be added to salads or soups.
Amaranth-Coated Vegetable Cake
The following ingredients are required for amaranth coating:
- 1 cup amaranth seeds;
- 2 cups vegetable or chicken broth;
- 2 large spoons of olive oil;
- 1 chopped rosemary;
- salt and pepper to taste.
- half medium bulb;
- three carrots;
- 3 pcs. chopped cilantro;
- one cup of yellow corn;
- one cup of peas;
- two cups of spinach;
- one broccoli;
- a third of cauliflower;
- half a cup of water;
- one teaspoon of cornstarch;
- salt and pepper to taste.
First, prepare amaranth. Broth — vegetable or chicken — is brought to a boil, then amaranth is poured into it and cooked over low heat until all the liquid has been absorbed. After that rosemary, salt and pepper are added.
Now proceed to the preparation of the filling. Finely chop the onion and carrot into cubes. Blanch or boil broccoli and cauliflower quickly. Make a saute with onions and carrots. Add spinach, peas and corn.
Mix the water with the cornstarch and add the vegetables. Cook over low heat and season with salt and pepper.
Place the vegetables on a baking tray, pre-oiled, cover with the previously prepared amaranth on top, add some oil on top and bake at 200 ° C until the crust is slightly roasted.
Sweet Potato and Amaranth Soup
The following ingredients are required for cooking:
- half medium bulb;
- two tablespoons of butter;
- one carrot;
- one clove of garlic;
- one and a half cups of diced sweet potato;
- five cups of chicken broth;
- one teaspoon thyme;
- half a teaspoon of cinnamon;
- one cup of amaranth seeds;
- salt and pepper to taste.
Finely chop the onion, carrot and garlic. Melt the butter in a saucepan, add the onion and sauté to a translucent state. Add garlic, carrot and sauté. Add chopped sweet potatoes, cook for 5-7 minutes. Add thyme and cinnamon.
Pour the chicken broth and let it simmer until the sweet potato softens and is easy to cut with a knife. Fire the amaranth in, stirring it constantly, until it is lightly browned.
Using a dipping blender, whip the soup. Add the amaranth and season with salt and pepper.
To make amaranth bread, the following components are needed:
- two cups of amaranth flour;
- half a cup of millet flour;
- one teaspoon thickener;
- one and a half teaspoons of salt;
- dry gluten free yeast;
- two eggs;
- a third cup of vegetable oil;
- two cups of water.
Mix amaranth flour and millet with salt, yeast and thickener. Add the egg and mix until a homogeneous mass is obtained. Add oil and water, stir until smooth.
Stir for 7 to 9 minutes. Let stand 30 minutes until the dough volume increases. Give it any shape you want. Put on a greased baking sheet, brush with egg and bake at 190 ° C for 30 minutes.
Conclusions products for celiac disease
The data cited during the seminar at the Agrocomplex exhibition during the report of the President of the Ukrainian Society of Celiac Disease Olga Naumova confirm that the popularity of gluten-free products will only grow in the near future.
This allows us to conclude that the production of this plant will also increase. Farmers and agricultural producers need to reconsider the peculiarities of running their own business today – this will allow them to occupy new promising niches and get a higher level of profit.