Gluten-free products have become tremendously popular in recent years, and non-gluten Japanese rice flour offers a safe alternative as it contains even less gluten compared to gluten-free labeled foods.
To mark National Pie Day, the food sensitivity specialist has created seven recipes to give people with vegan, gluten-free and dairy-free diets the chance to enjoy classic American pies.
Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough stability during fermentation and processing. In addition, it can increase product volume. But it adds significant cost. Lesaffre has developed several enzyme-based solutions, which have proven to efficiently reduce the usage of Vital Wheat Gluten in a wide range of applications.
The “Hungry for Better” initiative features products that cater to consumers’ growing interest in dining options that support their planet, their communities and themselves.
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