What: FREE Webinar
Where: Online
When: Now Available On Demand
A holistic approach to improving the quality, texture and taste of gluten-free foods
More consumers than ever are switching to gluten-free diets. Gluten is an essential component of the taste and texture of food products through its unique functional properties. Removing gluten results in formulation challenges in building back the texture and eating experience. Holistic formulation approaches with key functional ingredients are shown to replace gluten without compromising the eating quality, processing and shelf life. In this presentation, several case studies will be reviewed featuring holistic formulation approaches with key functional ingredients, including combinations of native flours/starches, pulse flours, modified cook-up and pre-gelatinized starches, gums and proteins
Participants will learn about:
- Trends and market information on the gluten-free segment
- How to formulate for gluten-free foods
- Functional, novel ingredients that can be used in gluten-free foods
Sponsored by: