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Gluten-free baking: Solving formulation challenges with innovative solutions

Format: Webinar | Document type: Supplier Webinar
Related applications: Ingredients

The number of people following a gluten-free diet is on the rise, and expectations of product quality are soaring. To solve the complex challenges of creating better-quality gluten-free bakery products, formulators are seeking new ingredients and ingredient processing techniques. Gain a clearer understanding of the processing challenges of gluten-free doughs and batters through this detailed presentation, and discover new, on-trend solutions for formulating the gluten-free bakery and snack products your consumers are hungry for.


  • Elena De La Peña, Ph.D.

    Elena De La Peña, Ph.D.

    Food Scientist

    Ingredion Inc.

  • Jennifer North

    Jennifer North

    Vice President

    Beyond Celiac

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