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How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday 25 October 2022

Texture analysis in research: Gluten-free products

Gluten-free cookies
Since the days when rice flour and tapioca were the go-to gluten-free substitutes for wheat flour and other gluten-containing grains, gluten-free formulations have come a long way. However, consumers' expectations for gluten-free product development are becoming increasingly complex. This means that gluten-free product formulators and marketers must recognise that consumers care about more than just gluten; they care about nutrition, flavour, and the assurance that the product is gluten-free.