Kimberly Lord Stewart

Formulations for gluten-free have advanced significantly since the early days of rice flour and tapioca as the standard replacements for wheat flour and other gluten-containing grains. Costs have dropped, which helps shoppers. Consumers, meanwhile, are more sophisticated in their expectations for gluten-free product development. This means that for formulators and marketers of gluten-free products, it’s time to consider that gluten is not consumers’ only concern; they want nutrition, taste, and

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Kimberly Lord Stewart is a content development strategist and author ([email protected]).