date:Jul 04, 2012
tlined that the sensory properties of an end product play acritical rolein further market penetration, and Reddy suggested that manufacturers shouldsource ingredients and formulate to improve organoleptic properties like colour, flavour and taste.
Emergent openings
Gluten-free ingredients are predominantly used in developed countries, he said, but this trend will gain prominence in emerging markets.
Every geographic presents a unique opportunity and potential,Reddy said, and success will depe