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Gluten-Free

Home » Topics » Ingredients and Formulating » Gluten-Free
  • Kingarthur mixes lead

    King Arthur launches new keto, gluten-free products

    06.22.2022
    By Gloria Cowdin

    Baking mixes cater to trending keto diet.

  • Drschar lead

    Dr. Schär gains kosher certification on Artisan Baker bread

    06.20.2022
    By Eric Schroeder

    The Orthodox Union symbol will appear on three varieties.

  • Zenb spaghetti lead

    ZENB adds spaghetti shape to grain-free pasta line

    06.15.2022
    By Gloria Cowdin

    Made using 100% yellow peas.

Read More
  • Mary's gone kookies lead

    Mary’s Gone Crackers expands ‘Kookies’ distribution

    By Gloria Cowdin
  • Nature'sown lead

    Flowers does not live by Dave’s alone

    By Josh Sosland
  • Smartcakes lead

    Smartcakes now include 100% of recommended daily vitamin C

    By Gloria Cowdin
  • 0415 onceagain

    Once Again Nut Butter introduces graham cracker sandwiches

    By Keith Moore
  • Pasta innovation lead

    Innovative products propel pasta in new directions

    By Eric Schroeder
  • Realgoodfoods lead

    Real Good Foods opens new plant

    By Eric Schroeder
  • Gfibentilia lead

    GFI acquires gluten-free pasta brand

    By Eric Schroeder
  • Renewal mill miyoko's lead

    Renewal Mill debuts upcycled cookie with Miyoko’s Creamery

    By Gloria Cowdin
  • Simplyproteinlead

    Nutritional snack maker raises Series B round

    By Monica Watrous
  • Baseculturebreakfastbars lead

    Baked breakfast squares come to Base Culture

    By Sarah Straughn
Read More

Authors

  • Joshsosland 2016jpg
    Josh Sosland
  • Ericschroeder 2016jpg
    Eric Schroeder
  • Staff bb
    Staff
  • Allison Gibeson
  • Jeffgelski 2016jpg
    Jeff Gelski
  • Monicawatrousheadshot2019
    Monica Watrous
More Authors

Lesaffre ezine pandemicpreparedness aug21
Sponsored Content

Reduce or Replace Gluten

08.13.2021
Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough stability during fermentation and processing. In addition, it can increase product volume. But it adds significant cost. Lesaffre has developed several enzyme-based solutions, which have proven to efficiently reduce the usage of Vital Wheat Gluten in a wide range of applications.

Galleries

Slide 1

New products from Natural Products Expo West show

In-person show exhibited the latest innovations in natural products.

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Downloads

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