FRANKFURT, GERMANY — Dow Wolff Cellulosics Food & Nutrition introduced a Methocel gluten replacer, a plant-based ingredient, at Food Ingredients Europe, which began Tuesday in Frankfurt and runs through Thursday. 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, based in Horgen, Switzerland.

Gerard Ladner, a chef who formerly worked in research and development for Nestle, planned to demonstrate the gluten replacer in a live cooking show at Food Ingredients Europe.

"I’m amazed by this new solution," Mr. Ladner said. "It adds unique properties and outstanding performance to gluten-free foods. Finally we are able to create quality gluten-free foods that also taste great."