Gluten‑Free Applications
Functional ingredients from manioc, peas and cellulose.
Gluten-free diets are even popular with people, who do not suffer from a coeliac condition. Products made from wheat, spelt, rye and barley are off-limits for them too. The appeal of baked, convenience and frozen products that contain gluten-free ingredients and are labelled accordingly is therefore high. We are very happy to explain what opportunities functional ingredients derived, for example, from manioc, peas and cellulose provide.
Downloads
- Sonnenblumenprotein Suntein™ (de) Download now
- Sante® – der Clean-Label Geschmacksboost (de) Download now
- Fibruline™, Fibrulose™ (de) Download now
- Metolose & Tylopur (de) Download now
- Erbsen- & Bohnenmehle (de) Download now
- Nastar™: Native Erbsenstärke (de) Download now
- Pisane™– die Proteinalternative (de) Download now
- Pisane™ in Backwaren (de) Download now
- Texturgeber Reisstärke (de) Download now