Whole, piece, flour and other nut and seed ingredients, including almonds, pecans, walnuts, pistachios, hazelnuts and other tree nuts; flax, hemp, chia, sesame and other seeds; peanuts; and nut substitutes or analogues.
When it comes to food trends, consumer interest in better-for-you products continues to grow. The desire to improve their overall health and well-being is prompting many Americans to be more selective when it comes to the foods they buy and eat, including baked goods and snacks. Instead of automatically placing a familiar product into their shopping cart, consumers are now scrutinizing its label for unpronounceable ingredients, artificial flavors and colors, GMOs and high levels of sweeteners and sodium.
On Demand Participants will learn about trends and market information on the gluten-free segment, how to formulate for gluten-free foods and functional, novel ingredients that can be used in gluten-free foods.