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Baked Goods Industry Continues Search For Flavorful, Functional Substitutes For Gluten, Trans Fats

February 11, 2010: 02:20 AM EST
The search among food scientists in the bakery industry for perfect replacements for glutens, trans fats and salt continues unabated. But R&D in the areas of flavor and functionality have begun to pay off among so-called “second generation” ingredients and products. Bakery ingredients makers have formulated substitutes like natural gum blends for gluten and a variety of substitutes for solid fats that show potential in baking, depending on the application. The number of gluten-free baked products continues to increase – it's up to 10.4 percent of the total – and at least some food companies, notably General Mills, are paying a lot of attention to consumers looking to avoid digestive and other health problems associated with gluten.
Dave Fusaro, "Trans Fats, Glutens Still Vex Bakers", Food Processing.com, February 11, 2010, © Food Processing
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