Watson introduces gluten-free mixes for breads and muffins. These complete mixes shorten time to market, reduce R&D and material testing costs and eliminate the need to audit multiple vendors. The gluten content is less than 10 ppm, meeting the standards of the Celiac Sprue Association. Using award-winning science from Fayrefield FoodTec, the mixes make it possible to produce gluten-free breads and muffins that have the taste, texture and look of conventional products. The company also makes available research on the gluten-free market and its opportunities.
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