Beyond the Bowl: Bring Cereal Into New Dayparts
Almond Board of California
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DuPont Nutrition & Health
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Absolutely agree!
As a gluten-sensitive nutritionist, there are not nearly enough product options and what's available are not nearly of sufficient quality from a flavor and texture perspective. There is a HUGE opportunity here for products that really taste good and have the desired mouthfeel. The other segment using some of these products are IBS/IBD patients, who also have additional concerns that many existing gluten-free products do not address.
Posted by Nancy
03 December 2012 | 18h43