Sept. 14, 2009 – The increasing prevalence of celiac disease is driving innovation, and
the growth in the size of the market is boosting R&D investment,
but the ideal gluten-free product is still not on supermarket shelves.
Removing gluten poses technological challenges because the protein
possesses unique properties that are vital for the retention of
gas during fermentation, and the preservation of moisture levels in the
dough. | READ MORE
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