As consumer demand for gluten free bakery products continues to rise, manufacturers are adapting production processes to maintain quality, consistency and efficiency. Steve Merritt, Managing Director of European Process Plant Ltd (EPP) explains how the right equipment can help support this shift.
EPP has recently seen continued growth of gluten free bakery products across the UK[1], reflecting rising consumer demand in a category where gluten-free bread sales reached £128 million in the 52 weeks to March 2024, up 51% over five years[2]. Current estimates suggest that 1 in 100 people in the UK have coeliac disease and follow a gluten free diet[3], prompting manufacturers across retail and foodservice to expand their product ranges and invest in new product development.
This shift has required significant changes within bakery production, including reformulation, adjustments to processing methods and strong controls to prevent cross-contamination[4]. Gluten plays an important role in providing structure and elasticity, so its removal creates challenges in achieving the same quality and consistency that consumers expect. Greater precision is now required across mixing, proving and baking to ensure reliable outcomes for each batch.
Steve Merritt, Managing Director at EPP, explains how these changes are shaping equipment requirements for the sector. “Gluten free production brings a different set of demands compared to traditional bakery processing. Dough behaviour can vary widely, which places greater emphasis on control and consistency across every stage of production. Equipment needs to support that level of accuracy while still delivering the throughput manufacturers require.”
Steve further adds, “Demand for gluten free products continues to grow, and manufacturers are scaling up production to meet it. That places pressure on systems to perform consistently over long runs, while maintaining product integrity. The right approach to machinery selection can support that, helping producers achieve dependable results while protecting efficiency.”
EPP works with bakery manufacturers to support these evolving production needs through its portfolio of industrial bakery machinery from leading European suppliers. As a distributor, the company provides access to equipment designed to handle a wide range of product types, helping producers maintain consistent quality while adapting processes for gluten free applications. With technical expertise and a strong understanding of bakery production, EPP enables manufacturers to strengthen their capabilities and respond confidently to ongoing demand for gluten free baked goods.
To learn more about EPP, please visit www.eppltd.co.uk or contact the EPP team at sales@eppltd.co.uk.
[1] https://www.researchandmarkets.com/report/united-kingdom-gluten-free-food-market
[2] https://bakeryinfo.co.uk/finished-goods-reports/gluten-free-bakery-how-are-the-major-players-grasping-the-growth-opportunity/691102.article
[3] https://gutscharity.org.uk/advice-and-information/conditions/coeliac-disease/