Formulating gluten-free baked goods
Looking to tap into the gluten-free boom but want to ensure your products have taste-appeal, high nutritional value and better shelf life? This overview will give guidance on best practice for developing gluten-free bakery products – exploring the functionality and nutritional profiles of certain ingredients.
When? Sunday October 6, 11am-12pm
With who? Jennifer Williams, senior application scientist, Penford Food Ingredients, Vanessa Klimczak, product applications technologies, Bay State Milling and Kurt Becker, research scientist, ConAgra Foods
