Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

Abstract

This study aimed at evaluating the ingredients and nutritional information of commercially-available gluten-free bread (GFB) in Brazil. A total of 128 products were studied, of which 87% presented the sandwich loaf shape. Traditional GFBs (n = 114) had as main ingredient the refined rice flour and starches, whereas alternative ones (n = 14) presented whole rice flour. Raw materials suggested by science to improve nutrients and bioactive compounds of gluten-free foodstuffs were observed in the ingredient list of most products (n = 86); however, they were used in lower levels, thus no significant differences were observed for nutritional information between the different categories of GFB. No products with added vitamins or minerals were found, though 77% of them included hydrocolloids in their formulations – other food additives were also observed. Despite the increased gluten-free food market, there is still a gap between science and market, especially regarding the approaches to improve the GFB diversity and nutritional quality.

Keywords:

• Gluten-free bread
• food labelling
• nutrition information
• ingredient list
• coeliac disease

Disclosure statement

The authors report no conflict of interest.

Additional information

Funding

This work was supported by a grant [101025/2016-5] of a doctoral fellowship to F. G. Santos by the National Council for Scientific and Technological Development (CNPq – Brazil).