This article will examine concerns over the health credentials of gluten-free baked goods and how suppliers continue to work to tackle this.

  • Publication date:  2 May 2018
  • Editorial submissions deadline: 3 April 2018
  • Editorial contact: chloeryan.freelance@gmail.com

A HEALTHY BUSINESS?

This article will examine concerns over the health credentials of gluten-free baked goods and how suppliers continue to work to tackle areas of potential concern such as high fat content, particularly as these concerns could discourage ‘lifestyle’ free-from consumers.

How are these concerns being addressed by bakers and by ingredients suppliers?

Other topics

  • In addition, this feature will look at:
  • NPD in the gluten-free market
  • The opportunity for bakers to tap interest in Fodmap-avoidance (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols)

Topics