WEST HAVEN, CONN. — Watson Inc. has introduced gluten-free mixes for bread and muffins. The complete mixes shorten time to market, reduce R.&D. and material testing costs and eliminate the need to audit multiple vendors, according to Watson. The gluten content of the mixes is less than 10 p.p.m., which meets the standards of the Celiac Spruce Association, a non-profit celiac support group based in Omaha, Neb.
Watson collaborated with Fayrefield FoodTec Ltd., based in the United Kingdom, to develop the mixes.
“Using award-winning science from Fayrefield FoodTec, it is now possible to produce gluten-free breads and muffins that have the taste, texture and look of conventional bread,” Watson said.
Watson also has made available research on the gluten-free market and the opportunities it presents.