Consumers with celiac disease want better gluten-free options when it comes to bread.
Celiac consumers demand quality and nutrition
Consumers with celiac disease are still looking for better alternatives to gluten-free bread, according to research presented by Alicia De Francisco, professor, laboratory of cereals, Federal University of Santa Catarina.
Despite advancement in the past 10 years on quality and nutrition, these consumers not only expect bread to have comparable taste and texture to conventional bread but also some nutritional value. She also added that these consumers will stick with a company they trust to ensure food safety and abandon those that drop the ball in this area.
Read about Ms. De Francisco’s complete presentationhere.
