Soy and wheat are two of the FDA's 8 Major Allergens. Over the past several years, the Food & Beverage industry has been heavily focused on addressing soy and wheat allergens—due to the market growth of soy-based dairy products and awareness of gluten-intolerance. According to the Mayo Clinic, most children with soybean allergies often outgrown that intolerance in adulthood. The FDA defines Celiacs disease in Section 202 in the FALCP Act of 2004:
(A) celiac disease is an immune-mediated disease that causes damage to the gastrointestinal tract, central nervous system, and other organs;
(B) the current recommended treatment is avoidance of glutens in foods that are associated with celiac disease; and
(C) a multicenter, multiyear study estimated that the prevalence of celiac disease in the United States is 0.5 to 1 percent of the general population.
Brisan ALLERGEN-FREE solutions
Allergen-Free Soy Flavors
- Soy Type Flavor
- Soy Sauce Type Flavor
Allergen-Free Wheat Flavors
- Wheat Type Flavor
- Toasted Wheat Type Flavor
- Bread Reaction Flavors: Based on a form of Maillard reaction, these flavors are characteristic to the flavor of authentic "baked bread crust".
Functional Replacement Systems
Texture Rebuilding in Gluten-Free Doughs— gum/hydrocolloid systems aimed to rebuild gluten-type structure—Xanthan and Guar gums are often used as synergistic building blocks.
Protein functionality, viscosity, and suspension for Soy- Based systems—generally a blend of different gums are selected for application specific usage.