More need for gluten-free starches
The Precisa Bake GF texturising system consists of modified tapioca starch, maize starch and potato starch and was developed for manufacturers who wanted to create soft bread products.
Risen dramatically
“Over the past year, the range of free-from products on the market had risen dramatically,” according to Cathrin Kurz, marketing manager for Ingredion Europe's bakery division.
More than half of consumers who adopted a GF diet did so because they thought it was healthier, while the number of diagnosed coeliacs had also increased and such a rise had prompted more demand for GF products, she added.
