Food Technology Magazine | Applied Science
How to Formulate for Food Intolerances
In this column, the author describes the global prevalence of food intolerances and provides insight into state-of-science ingredient replacement and removal methods when formulating gluten-free and lactose-free foods.
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In recent years, there have been an increasing number of medical diagnoses associated with food intolerances and allergies, making it a major public health concern around the globe. Food intolerances are food-related diseases caused by certain food components that produce a hypersensitive reaction in the body either due to malabsorption or non-recognition by the immune system. In 2009, researchers estimated that 20% of the population in industrialized countries had been medically diagnosed with …
