New Technologies and Ingredients Provide Better Options for Gluten-Free Eating

New technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo(r) in Chicago.

Read the whole article on Newswise - Scinews

More from Newswise - Scinews