date:Jul 18, 2013
ucts.
Can we functionalize this non-functional protein? Dr. Hamaker said.
Near-term applications might work in non-leavened products such as tortilla dough, he said. Leavened applications like bread might be further out in the future.
The gluten-free market in recent years has had a compound annual growth rate of 28%, said Alice Bast, president of the National Foundation for Celiac Awareness, Ambler, Pa., during her I.F.T. presentation. She said 23% of the U.S. population now is eating gluten