Bakery

Gluten-free: Quality vs nutrition...

Gluten-free festive bake-off: Quality vs nutrition

By Kacey Culliney

BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.

 Gluten-free baking the next generation:  Whole grains and clean labels

Special edition: Free-from foods (gluten-free, dairy-free, nut-free)

Gluten-free baking the next generation: Whole grains, ancient grains and clean labels

By Elaine WATSON

The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty...

Sorting through the gluten-free toolbox

Special edition: Free-from foods

Sorting through the gluten-free toolbox

By Hank Schultz

Gluten-free foods are a hot trend, and formulators are rising to the formidable challenge of replacing this multifunctional ingredient in baked goods, soups and sauces.

To make Tagatose, Nutrilab NV hydrolyzes lactose from whey permeate into glucose and galactose. This is then followed by an isomerization process of galactose using an L-arabinose isomerase

Scientists report 'guidelines' for tagatose use in food and beverages

By Stephen Daniells

Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...

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