Gluten-free baking webinar: Addressing the trends, challenges and solutions 

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Presented by

Elena De La Peña, Ph.D., Associate, Global Applications and Jennifer North, Vice President, Beyond Celiac 

About this talk

Of the 100 million Americans who consume gluten-free products, only around 25 percent have a gluten intolerance or wheat allergy (or believe they do)*. Therefore, those who voluntarily go gluten-free are driving market growth. To satisfy the quality demands of these consumers, it is essential to replicate the experience, shelf life and nutrition of gluten-containing products. This presentation will focus on the functionality of flours, starches, proteins and hydrocolloids in gluten-free products, along with case studies and formulation guidelines to offer high-quality solutions to gluten-free challenges.   *Ingredion Proprietary Research, Mintel, 2016 
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