Consumers expect gluten-free bakery to be as good as regular products. But what key quality issues do bakers face?
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.
Every fiber counts when meeting consumer expectations for gluten-free bread with a healthy profile, soft crumb and high volume.
Gluten free is no longer a trend, but has moved to the mainstream. DuPont conducted proprietary consumer research into the growing gluten free bakery markets.