GLUTEN-FREE INNOVATION LEVELS UP

摘要

Boosting demand in the market for gluten-free foods are new product launches featuring flours based on nuts, seeds, beans, fruits and vegetables that appeal across a range of diet trends. Cassava, coconut and cauliflower are among ingredients replacing wheat in tortillas, pizza crusts and snacks. Such products are perceived as healthier than traditional options, said Melissa Abbott, vice-president, The Hartman Group, Bellevue, Wash.