Dow Wolff Cellulosics launches gluten replacer

by Jeff Gelski
Share This:

Dow Wolff Cellulosics Food & Nutrition, Horgen, Switzerland, introduced a Methocel gluten replacer, a plant-based ingredient, at Food Ingredients Europe, which took place Nov. 17-19 in Frankfurt, Germany. The product has been shown to provide moistness throughout a product’s shelf life, prevent collapse during baking and avoid the gas or bloating effects associated with many other sources of fiber, according to Dow Wolff Cellulosics.

For more information, visit

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.