Snack producers and bakers can venture into new territory to develop leading-edge gluten-free products

“Manufacturers are definitely creating innovative new products using plant-based ingredients that are gluten-free,” says Joni Huffman, senior vice president, sales and marketing, Healthy Food Ingredients, Fargo, ND. And while some options are grain-, root- or tuber-based, “recently pulse utilization has been driving growth.”

Read the full article from Snack Food & Wholesale Bakery here.