Webinar

Gluten-free baking: Solving formulation challenges with innovative solutions

Published

Format: External webinar | Document type: Webinar

Gluten-free baking: Solving formulation challenges with innovative solutions
The number of people following a gluten-free diet is on the rise, and expectations of product quality are soaring. To solve the complex challenges of creating better-quality gluten-free bakery products, formulators are seeking new ingredients and ingredient processing techniques. Gain a clearer understanding of the processing challenges of gluten-free doughs and batters through this detailed presentation, and discover new, on-trend solutions for formulating the gluten-free bakery and snack products your consumers are hungry for.

Speakers

Elena De La Peña, Ph.D. Elena De La Peña, Ph.D. Food Scientist
Ingredion Inc.

Jennifer North Jennifer North Vice President
Beyond Celiac

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