New book on gluten-free formulating in the works
Feb. 14, 2014
by Laurie Gorton
ST. PAUL, MINN. — Although a release date has yet to be announced, a new handbook about gluten-free formulating by William Atwell, Ph.D., retired Cargill researcher and consultant, and Jeff Casper, R.&D. manager, Horizon Milling, is in the works at AACC International. The association’s on-line bookstore at www.aaccnet.org also offers “Gluten-Free Cereal Products and Beverages,” a 2008 book written by Elke Arendt and Fabio Dal Bello. The same authors prepared the proceedings of the “First International Conference on Gluten-Free Cereal Products and Beverages,” published by AACCI in 2009.
Additionally, the 2012 edition of the “Annual Review of Food Science and Technology” provided a good review of product development, ingredient choice and market need, “Functional Replacements for Gluten.” One of the co-authors was Julie Miller Jones, emeritus professor at St. Catherine University, St. Paul, and a noted expert on nutrition-based product development.