IFT Unveils the “Science Behind Gluten-Free Formulation” Resource

CHICAGO – To assist researchers in understanding the science and technology in formulating and manufacturing gluten-free products, the Institute of Food Technologists (IFT) has compiled 10 research and review papers from its peer-reviewed scientific journals in a special web section on Gluten-Free Formulation. This helpful online resource provides the latest knowledge on creating and producing high-quality gluten-free products, such as bread, partially baked frozen bread, extruded snacks, and rice cakes.

Some consumers, whether for medical reasons such as celiac disease, sensitivity to wheat, or a lifestyle choice, are eliminating gluten from their diets. This avoidance behavior has given rise to a robust and growing gluten-free foods market. But removing gluten from foods and formulating gluten-free products with comparable eating qualities as their gluten-containing counterparts has been challenging for product developers.

These articles discuss novel flours and starches, pseudocereals, nutritional enhancements, additives, shelf life, processing and packaging technologies, as well as immunoreactive components in modern wheat cultivars and gluten detection for specific grains. 

About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry. For more information, please visit ift.org.