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Gluten And Lactose-Free Ingredient Substitute Found For Low-Fat White Sauces
date:Oct 18, 2012
Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how new white sauce formulations are being created to meet these demands.

Consumers with celiac disease often find that gluten-free products are of inferior quality compared with their traditional, non-gluten-free counterparts. Tradit

12/22 05:40