The author has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.Science papers and R&D investments are piling high in the gluten-free arena as the trend continues to balloon across industry but where is the money being pumped into?
There are a number of hurdles to jump when developing gluten-free breads, cakes or snacks but two dominant challenges are achieving good quality and high nutrition.
