Special Edition: Gluten-free
Could oats be the next gluten-free star?
This content item was originally published on www.bakeryandsnacks.com, a William Reed online publication.
We hear from leading scientists and technical specialists in the field about the future potential of the cereal grain in gluten-free, the science that backs that up and about the positive role oats can play in a gluten-free diet.
Dr. Charles Speirs, bakery science manager at Campden BRI, Dr. Luud Gilissen, senior scientist at Plant Research International at the Wageningen University and Dale Andrew, senior NPD manager at Nairn’s all weigh in on the topic of using oats in gluten-free baked goods.
For more on this gluten-free special edition, click the links below:
Riches in niches? The retail future of gluten-free
What’s the size of the US gluten-free prize? $490m, $5bn, or $10bn?
Four gluten-free myths debunked
Cup4Cup on growing 'appropriately' in the exploding gluten-free products market
