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

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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