With the help of HOMECRAFT Create GF, a drop-in replacement for flour, and EXPANDEX tapioca starch, from National Starch Food Innovation and Corn Products, formulators can develop gluten-free foods with the taste, texture and shelf life of their gluten-containing counterparts. Such ingredients make gluten-free foods more palatable and improve their appeal. A new formulation for breakfast cookies features Hi-maize resistant starch, which helps address the nutritional deficiencies of many gluten-free baked foods.
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