The 12 stories of 2012: Chosen by you
Fruit flours: A new nutritional and sustainable gluten-free alternative?
On-going research in Ireland found that gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production.
The research, funded by the Irish Department of Agriculture and Food under its wider research consortium FIRM (Food Institutional Research Measure), commenced in January 2011 and will run until 2013.
Researchers are using the pomace (core, pips and skin) of apples and oranges to make fruit flours for use in gluten-free breads, biscuits and extruded and aerated snacks.
