New research from Technavio underscores the potential for bakers and cereals processors to boost their gluten-free sales in a market hungry for innovation and value.
Carbohydrates are an essential food in our daily diets. More studies are now supporting the importance of reduced glycaemic response and the use of inulin and oligofructose can help achieve that as well as other health benefits. By Diederick Meyer, scientific and regulatory affairs, Sensus
Consumption of dietary fibre can lead to many positive health effects. With the development of technology, the ingredient can now be added during food production and processing to enhance nutritional values. However, there are some points a manufacturer has to take note of before formulating products. By Garrett Zielinski, client manager, Covance Laboratories