The growing interest in healthy food products, as well as gluten-free applications, has paved the way for the introduction by California-based Marroquin Organic International of several high-quality pea ingredients.
According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.
As awareness of gluten intolerance and Celiac Disease grows, companies look to ingredients and processes as tools to replace gluten, a structure-building protein in products.