Gluten-free products are a marketplace trend. Two Prepared Foods’ R&D Application Seminars speakers provide information on rice-based and other starch ingredients of potential use with this formulation challenge.
Thomas Paine famously said, “Lead, follow or get out of the way.” Sadly, American regulators appear to have opted for the third, when it comes to labeling for certain allergens.
The top claims in global sauces and dressings include reduced-calorie, natural and non-allergen, while mustard, garlic and Caesar ranked as the top-three flavors.
American Key Food Products (AKFP) announced the application for a patent for its gluten-free King Lion Premium Cassava Flour and the proprietary manufacturing process developed by the company.
With the end of one year just a couple of weeks away, it seems an appropriate time to examine what 2011 and beyond may hold for the food and beverage industry.
