Researchers from the Carpathian State Higher School in Krosno (KPU) and the University of Rzeszow are working on biscotti free of gluten, lactose, sucrose and GMOs. Their project addresses the needs of people complaining of gluten and lactose intolerance, who are forced to significantly restrict their diet.

“We are developing an innovative recipe to produce biscotti free of gluten, lactose, sucrose, GMOs and with enhanced health-promoting values. The product will therefore be dedicated not only to people with metabolic diseases but also to those who are interested in a safe and healthy diet. “To the basic recipe, we will add yam flour and extracts from natural plant materials, which will increase the product’s health-promoting value”, says Dr Barbara Krochmal-Marczak from KPU, team leader.

In the currently available offer of gluten-free and lactose-free food, there is a shortage of nutrients, including iron, zinc, magnesium, B vitamins, dietary fibre and provitamin A. Subcarpathian scientists are making attempts to bake biscotti from gluten-free flours – millet, chickpea and potato and rice flours.

The biscuits developed in Krosno and Rzeszow, unlike products available on the market, will not contain sucrose, which will be replaced by natural sugar compounds with a low glycaemic index. In addition, they will feature increased levels of dietary fibre and plant protein compared to current gluten-free biscotti. This will also allow them to be consumed by people choosing a vegan diet.

Food manufacturers are looking for innovative solutions to introduce new products, including biscuits. The developed technology is in line with the latest market trends, and its creators are promising to take steps to implement this solution for the industry.

Arkadiusz Słomczyński