Gluten-free product development

Wheat is unique. That is the paradigm that cereal scientists have been taught for decades. For people with gluten intolerances, however, it is important that we challenge this paradigm and find exceptions. It is important that we identify or create ingredients that can mimic the properties of gluten and formulate high quality, nutritious baked products with them. When we are successful we will be formulating baked products with some new and possibly very versatile ingredients. They may have applications far beyond the gluten-free market. We will then be operating in a new paradigm and whenever a new paradigm is adopted, opportunities abound. These are exciting times.