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.
4/19/2016 - Gluten-free bakers are turning to grains other than wheat for their formulations.
4/12/2016 - When wheat flour is removed from baking, the rest of the formula must change.
12/3/2014 - Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.
11/25/2014 - Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.
10/10/2014 - Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.