bake - March/April 2020 - 30

ADVERTORIAL

Conversations around food
may be dominated by up-andcoming trends and lifestyles, but
the need and want for glutenfree products have not waned.
Rather, consumers expect
products sporting gluten-free
callouts in every aisle of the
supermarket.
Going gluten-free requires the
elimination of all forms of wheat,
the predominant grain in most
baked foods, as well as other
popular grains, including barley
and rye. Common gluten-free
flours include rice and tapioca,
both of which have a neutral
flavor and color.
Increasing preference for
healthy bakery preparations
is motivating manufacturers

Reiser_Advertorial_0320bake_i.indd
Bake_Mar-Apr20.indb
30
1

to use natural and gluten-free
ingredients. By product, bakery
emerged as one of the largest
and fastest-growing glutenfree categories and is expected
to maintain its domination.
The category is projected
to be powered by increased
awareness among consumers
about the advantages of glutenfree products in their diets.
Additionally, a wide product
line-up with constant innovations
is projected to pose a positive
impact on the segment's growth.
The mention of gluten-free
bakery products is something
that often generates strong
opinions from bakers and
consumers alike. Myths
abound regarding the taste of

Jeff Zeak,
Bakery Specialist at Reiser,
discusses the latest trends
in gluten-free baking and
how bakers can streamline
processes and maximize
efficiencies to deliver
superior gluten-free
products.

3/26/2020 2:22:44
1:48:57 PM



bake - March/April 2020

Table of Contents for the Digital Edition of bake - March/April 2020

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