Gluten-free innovations stand-in for classic wheat-based options
The gluten-free trend may not be growing as fast as it once was, but exhibitors with updated kitchen staples that comply with the diet show there is still room for innovation in the space. Potapas gluten-free tortillas made from potatoes earned accolades from attendees for flawlessly mimicking the soft pliable texture of traditional flour tortillas while also being free from grains, soy, dairy and nuts. The tortillas, which also include cassava and garbanzo flour, had a slight savory potato flavor and come in original, veggie medley and sweet potato. Ronzoni introduced a gluten-free pasta made with cauliflower, fava beans and rice flour and which is free of the top eight allergens. With a tagline of a ‘eat for a better tomorrow, today,’ Longeve showcased two new pea protein breadless crumbs that are gluten-free and come in plain and panko varieties. RW Garcia also showcased its new gluten-free cheesy crackers made with stone-ground corn and cassava and its expanded line-up of better-for-you corn chips, which come in organic yellow, organic blue corn, organic Bar-B-Q and Organic Chili Cheese.
