A growing number of consumers are adopting a gluten-free diet across the Asia Pacific region. The growth of gluten-free can be clearly seen in the expanding space on supermarket shelves devoted to gluten-free foods and the prevalence of gluten-free offering on menus.
A key challenge for bakers is that gluten plays a major role in elasticity and extensibility in breadmaking. Gluten-free breads and baked goods need to be as attractive in taste and texture as their traditional counterparts. Fortunately, with years of experience, Lesaffre has designed solutions for gluten-free baked goods to produce close match results.
Find out about our sensory analysis which helps customers to improve their gluten-free recipes using novel texturisers, improvers and natural flavour enhancers, as well mixers for special applications.