By Lena Hamann, Strategic Marketing Manager, Bakery, Nutrition & Biosciences
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. Consumers sampled a selection of commercialized gluten free products and provided concrete feedback across a number of characteristics. Play the closing presentation of the 2017 British Society of Baking (BSB) Autumn Conference where Lena will outlines some of the principal findings from the UK market.
To find out more about British Society of Baking (BSB) please click here.