Top Editors ... Gluten free products from Finland

Title: Gluten free products from Finland
Date: 27/06/2006
Autor: By Maureen Byrne

Moilas Oy has been producing gluten free products for 20 years, and has a dedicated factory, turning out everyday foods such as pizzas and cakes that will delight the growing number of Coeliacs across Europe

For the estimated 1% or more of consumers in Europe that have Coeliac disease (intolerance to the gluten found in wheat), the choice of foods has not always been great. But Moilas Oy, situated in the north of Finland, has an active product development programme that is increasing the range and scope of these specialist products, so that gluten-intolerant consumers have a greater choice of products.
The family-owned company celebrates its 50th anniversary this year, and is well known in Finland and Europe for its baked products. The decision to produce gluten free products was made 20 years ago, to address the high incidence of Coeliac disease in Finland, and a special factory for producing only gluten free baked goods was opened 7 years ago, with another expansion imminent.
“Some gluten free bakeries use wheat with the gluten taken out,” said Anu Loiske, who is in charge of R & D. “We don’t do this. We use only naturally gluten free ingredients such as rice, buckwheat, maize or potato, and all our products are sent for gluten analysis at least once a year. In fact, Moilas gluten free certifications have always been lower than standard values for naturally gluten free products.” (Standard value is 20ppm.)
About 30 different products, representing 27% of the total baked goods produced by Moilas, are now produced in the gluten free factory. As well as gluten free pizzas (which are exported to Italy, as well as sold on the home market), the range includes rolls, buns, cakes, sweet raisin bread and white and dark breads. In addition to being gluten free, all
these products are lactose free and free from nuts, and most of them are also soy free, milk free, egg free, and have added fibre. And in line with the company’s general healthy principles, many products are low in
salt and fat.
The gluten free factory is equipped with state-of-the-art automated systems for baking and freezing. All products are deep frozen after production, and the consumer simply defrosts and serves the products when required. As well as retail outlets, Moilas supplies gluten free products to restaurants. For example, McDonald’s gluten free hamburger buns from Moilas are available throughout Scandinavia.
A range of products is exported to Sweden, Norway, Belgium, The Netherlands and Italy; while exports to the UK, Ireland, Denmark and Russia have just begun. Moilas gluten free products will shortly be available in Germany, Austria and Switzerland; and Spain and France will be targeted next year. “Moilas was the first company to hold a pan-European Cross Grain licence, recognised by official Coeliac bodies everywhere as an assurance of quality management systems,” said Ms Loiske.
Coeliacs appear to be growing in number in Europe, although the cause of the disease is not known. “Gluten is protein in wheat, rye and barley,” explained Ms Loiske. “In people suffering from Coeliac disease, the small intestine is intolerant to this protein. The symptoms of the disease are anaemia, diarrhoea, malnutrition, stomach-ache or
tiredness, or a combination of all of these.
There is no cure, and the only treatment is a life-long gluten free diet. However, the formulation of the products is
difficult, as gluten free doughs are soft and sticky. “We need to use thickening agents, and have found that CMC
(carboxymethylcellulose) is very effective, as it produces volume, and the end result is not rubbery,” explained Ms Loiske. “Guar gum and pectin can also be used to increase the viscosity of the dough by bonding to the water, although the results are more rubbery.”
Both the gluten free bakery and the regular bakery have HACCP systems in place, as well as ISO 9001:2000 accreditation. The gluten free and pizza bakery have BRC accreditation, at the highest level (Category A) and a food
safety management system and environmental management system are currently under construction.
For the growing number of people with allergies, companies like Moilas Oy offer a real alternative, with tasty products that can be enjoyed every day. It has built up a position of trust with its customers, which is essential in this specialist area of production.