Gluten free opportunity for HPMC
Hydrocolloids such as HMPC (hydroxypropyl methylcellulose) are also gaining traction in gluten-free fresh bakery applications due to their ability to mimic the visco-elastic properties of gluten, providing viscosity, water binding, dough stability and a gel to trap the CO2 produced by yeast fermentation, said Fokin. "We're seeing big opportunities in retail and foodservice for gluten free."