date:May 17, 2012
mised
■ The nutritional content of gluten-free products is still an area of major concern
■ At the 2010 - IBIE meeting in Las Vegas, during a panel discussion, bakers interested in gluten-free products were warned that they should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage
When the increasing awareness of coeliac disease and the need for gluten-free products became apparent the market was primarily service