Nutritional label insights; Growth potential for big food

Using sourdough in gluten-free bread
Many consumers choose gluten-free versions of everyday staples, including cereals, pastas, and bread. While commercially produced gluten-free breads have come a long way as the need for them has grown, it can be difficult to produce goods with comparable characteristics of gluten-containing breads. A recent study in the Journal of Food Science examined the possibility of combining sourdough biotechnology with durum wheat semolina to create a better gluten-fre…