Why should gluten intolerance condemn people to a lifetime of limited - and often bland - food choices? By using new innovative ingredients and techniques to replicate the taste and texture of gluten, an EU-funded project has taken impressive steps to ensure that nothing is off the menu. The project's techniques are also helping Europe's smaller food manufacturers develop new products for the gluten-free market, helping them compete.from EUROPA - Syndicated Research News Feed http://ift.tt/1IDBoA4
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