According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
Formulating reduced-fat dessert mixes, cakes, pastries and cookies with texture and sensory properties that closely match a full-fat standard just got easier.
Fiber is a hot trend. Securing a fiber content claim is relatively straightforward. Going beyond a basic fiber claim will provide differentiation, but it requires careful selection of the specific dietary fiber.