Kevin Bael, MS, is Product Manager of Specialty Rice Ingredients at Beneo GmbH headquarters in Mannheim, Germany. With degrees in food technology and chemistry, he’s a food and bakery product development expert and a specialist in the interaction of hydrocolloids and the formation and stability of Maillard reaction compounds.
With this rise in popularity of gluten-free products has come a surge in technology to help food manufacturers overcome the textural and flavor issues that arise when removing gluten from baked goods and other formulations.
