date:May 08, 2013
mproving the quality of gluten-free products.
Also mentioning non-wheat products was Ms. Dornblaser, citing the popularity of ancient grains in general and quinoa in particular. Simplifying product labels also represents an opportunity, she said.
Increased protein was cited by Ms. Largeman-Roth as an opp0ortunity for bakers.
Why? Because of the perception it is more filling, she said. Consumers worry sugar will cause a crash, but protein will help preserve muscle mass.
Ms. Largeman-Roth also