Improving taste and nutrition of gluten-free foods
This content item was originally published on www.foodnavigator-usa.com, a William Reed online publication.
![Improving taste and nutrition of gluten-free foods](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_large/2/7/1/8/278172-1-eng-GB/Improving-taste-and-nutrition-of-gluten-free-foods.jpg)
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.