Breadcrumbs. A simple and essential ingredient in Italian cuisine, which in the gluten free version, however, often tends to get complicated. Additives, salt and fats, sometimes even palm oil (which yet no one wants).
Alternatives exist, as revealed in our market survey. Just pay attention to the labels, where, moreover, some gross errors flourish, such as theindication of trans fats in the nutrition declaration or the use of outlawed designations (see attached table).
Gluten-free breadcrumbs, market survey
The ‘dear gluten free‘ is the constant, often unwarranted fact on which Big Food has built the ‘gluten free’ fad. To speculate on those who entrust you with false illusions of health but have no need to exclude that protein from the diet. And it is phenomenal how on a really simple product – such as breadcrumbs, gluten-free – prices vary from 2.5 to 12 euros per kg (!).
Sky-high prices for products from Italian companies operating exclusively (or predominantly) in the gluten-free segment (NutriFree, Pedon and Schär), more moderate on cooperative private labels (Coop, Conad), at a minimum on gluten-free breadcrumbs from discount stores (Eurospin).
The clean label award goes to Pedon. The Vicenza-based giant that processes and transforms grains, legumes, and seeds offers a truly essential ingredient list, classic Asian style. Rice flour, water and salt. All others, however, add a more or less wide variety of other ingredients to the gluten-free grains.
Fats and salt
Oils and fats are almost inevitable. They range from extra virgin olive oil (Coop, Conad, NutriFree) to sunflower seed oil (Eurospin). Paradoxically, one of the most expensive products, Schär, still uses palm oil, the most nutritionally poor fat as well.
Other fat matter comes from the emulsifying additives-in Coop, Conad and NutriFree, mono and diglycerides of fatty acids. Which can be of animal or vegetable origin. And even then conceal the presence of palm oil, unless its absence is made clear with an appropriate wording (e.g. ‘
without palm oil
‘).
Salt is present in varying amounts, up to 2%. Excessive, all the more so considering that breadcrumbs are only one of the components of a dish that then goes into a meal, which makes up a daily diet. And the salt threshold not to be exceeded, according to the WHO, remains 5 g/day.
Sugar is added in Coop, Conad, Nutrifree recipes. In the caramelized variant, for Eurospin. As Schär inserts glucose syrup.
Flavors-presumably synthetic, in the absence of ‘natural’ wording-are finally added in two products (Coop and Conad).
Gluten-free breadcrumbs, the sometimes positive role of additives
Some additives that appear in ingredient lists of several sampled products are recurrent in gluten-free preparations. Two of them, in particular, are used with a thickening function. These are derivatives of cellulose and guar that, like various other plant fibers, can also promote health. (1)
Hydroxypropyl methyl cellul ose (HPCM), from cellulose, is referred to in the ingredient list by its proper name or the abbreviation E464. Two health claims may be used on products that contain it, if the following conditions are met:
1)‘consumption of hydroxypropyl methyl cellulose within a meal contributes to the reduction of the rise in blood glucose after that meal.’ Provided the product provides 4 g of HPCM in a single meal,
2)‘hydroxypropyl methyl cellulose contributes to the maintenance of normal blood cholesterol levels.’ The claim can be used on products that provide a daily dose of HPCM equal to 5 grams.
Guar Gum is another additive widely used in industrial gluten-free preparations. This fiber, extracted from a plant native to India (guar), is known for its beneficial action on intestinal regularity. The health claim‘Guar gum contributes to the maintenance of normal blood cholesterol levels‘ can be used for products that provide a daily intake of 10 grams of guar gum. (2)
Marta Strinati and Dario Dongo
Notes
(1) E.g., betaglucans from barley and oats, arabinoxylans. See consolidated text reg. EU 432/12
(2) Particular warnings must accompany the claim. As determined by EFSA, ‘A possible choking hazard should be noted for people with swallowing difficulties or if swallowed without adequate fluid intake. It should also be mentioned that in order for the substance to reach the stomach, it should always be taken with plenty of water‘.
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
