date:Sep 10, 2015
ery products often perform poorly in terms of taste and texture. Nutrilac proteins for gluten-free products is a solution that addresses this problem directly, offering a natural solution that guarantees end-products with an excellent structure that don't compromise on sensory quality. It is 100% gluten-free and simulates the protein structure and functionality of wheat gluten, resulting in bread and cakes that have the soft and elastic crumb that consumers are seeking.
John Kjaer, Global Sales