There’s much more to gluten-free bread than simply replacing gluten. Bakers need recipes that give the best technical and nutritional performance – all tuned to the latest trends.
On-the-go gluten-free snacks are popular with consumers. Taking our toolbox under our arm, we tested how to make gluten-free wraps softer, more foldable and easier to process.
Insights into the real gluten free needs and expectations of UK consumers
Gluten free is no longer a trend, but has moved to the mainstream. Nutrition & Biosciences conducted proprietary consumer research into the growing gluten free bakery markets.