The demand for gluten-free bakery products has been rising sharply for several years. This growth is driven by consumers suffering from celiac disease and health-conscious cosumers who believe that a gluten-free diet is healthier.
Since gluten has such a key impact on a product’s structure, it is challenging removing gluten from the recipe.
Our Development & SOYlutions Center has developed gluten-free recipes such as white bread and digestive biscuits.
Please get in contact for more information.