Bakers already have faced skyrocketing costs of vital wheat gluten. Now bakery R&D formulators face yet another issue: tight supply. With production issues in Europe and contamination issues in China, imports of the product are down dramatically.

"Not only is the stock low, but the price is up—5% to 7%—as bakers look for the vital wheat gluten they need for seasonal production," says Chris Bohm, manager of Bakery Applications, Corbion Caravan. "This 'double whammy' is prompting bakers who use vital wheat gluten to explore new options for extending their supply, and that's leading them to GEM 100."

A clean label solution, GEM 100 from Corbion Caravan is a dough improver for yeast-leavened dough formulas, and can be used to reduce gluten in everything from basic hamburger buns to artisan breads, loaded with whole grains, fiber, fruits, seeds and nuts.

"By adding GEM 100 to their formulas, bakers can cut the amount of vital wheat gluten up to 50%, while still maintaining the taste and texture their consumers expect," says Bohm. "GEM is a true win-win, protecting the consumers' eating experience and our customers' bottom line."

Visit www.corbion.com/food/bakery to learn more about GEM 100.