With more and more people looking to avoid gluten due to intolerance and general dietary preference, the market for gluten-free products is on the rise as companies try to make sure they don't sacrifice taste when gluten is eliminated.

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Green packaging gains momentum

- Sustainability continues to be one of the top packaging trends of 2016.

Pulses and nuts as flour

- With growing industry demand for gluten-free options that are also high in fiber and protein, pulses and nuts are an excellent fit for a variety of baked foods applications.

Using barley, oats and corn as flours

- Gluten-free bakers are turning to grains other than wheat for their formulations.

The challenges of baking gluten-free

- When wheat flour is removed from baking, the rest of the formula must change.

Exploring gums and hydrocolloids part 5

- Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.