Improving taste and nutrition of gluten-free foods
This content item was originally published on www.foodnavigator-usa.com, a William Reed online publication.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
Jennifer William, food marketing manager for the USA Dry Pea & Lentil Council, spoke to FoodNavigator-USA.com at last week's Research Chefs Association conference and expo about how peas, chickpeas and lentils are being embraced by food makers that are following the gluten-free trend.
Product development has extended beyond simply cutting gluten, to experimenting with higher protein, more nutritious grains and flours, while also seeking better textures for gluten-free products. And William said that the popularity of pea and lentil flours has grown as a result.
