Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
Eurostar Commodities has launched its first gluten-free flour, intended to be versatile enough for a variety of baked goods, including cakes, specialty breads and pizza dough.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
Tritordeum - the Mediterranean cereal that is sweeping up supporters for its nutritional, agronomical and organoleptic benefits - has added another accolade to its belt.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Bakers can gain in terms of time and energy savings by opting for an infrared–microwave combination oven to bake gluten-free breads, finds a new study evaluating the technology with bread made from chestnut flour.
