The recent free-from boom in pop-culture, on top of a growing epidemic of food allergies, has led to free-from products becoming increasingly integrated into people's daily diets. But with prices of key ingredients used in a range of free-from products soaring dramatically, this industry, worth an estimated ￡652m to the UK, needs to adapt and eliminate costly giveaway. Rice flour is an integral part of gluten-free bread, cakes, baby food and desserts. With the cost of it rising by 26, bakers are scrambling for a solution to keep production costs as low as possible. This is where checkweighing comes in as Charlie Graham, European Sales Manager for Sparc Systems explains. Free-from products typically use expensive ingredients in the manufacturing process; some costing 2-3 times more than their conventional counterparts. Additionally, due to rising allergens, segregated production zones are critical to eliminate cross contamination. Even more essential given the introduction of 'Natasha's law' last October.
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