Once seen as a highly niche microtrend, the “free-from” foods category has made the move to the mainstream. With this rise in popularity of gluten-free products has come a surge in technology to help food manufacturers overcome the textural and flavor issues that arise when removing gluten from baked goods and other formulations.
The phrase “gluten-free” has become firmly linked in consumers’ minds with being “good for you”, in spite of only a few percent of persons having a diagnosed need to avoid the glutenin and gliadin proteins that make up the gluten found in wheat and its relatives.