Improving taste and nutrition of gluten-free foods

By Caroline Scott-Thomas

- Last updated on GMT

As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.

Jennifer William, food marketing manager for the USA Dry Pea & Lentil Council, spoke to at last week's Research Chefs Association conference and expo about how peas, chickpeas and lentils are being embraced by food makers that are following the gluten-free trend.

Product development has extended beyond simply cutting gluten, to experimenting with higher protein, more nutritious grains and flours, while also seeking better textures for gluten-free products. And William said that the popularity of pea and lentil flours has grown as a result.

Related topics: R&D

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