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GlutenFree aims to enhance the production of gluten-free bakery products and pasta by improving their taste and texture. The project focuses on developing alternative ingredients to replace gluten, thus benefiting both coeliac patients and the broader consumer market.
Currently two per cent of European consumers are suffering from coeliac disease that demands a strict gluten-free diet.
Gluten is part of all common cereals and therefore contained in basic foodstuffs like bakery products and pasta.
The market for gluten-free products, which is predominately served by small and medium sized enterprises (SMEs), showed considerable growth in the last years.
However, the consumer acceptance of respective products is still limited by their insufficient taste, textur…
FRAUNHOFER GESELLSCHAFT ZUR FORDERUNG DER ANGEWANDTEN FORSCHUNG EV
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Ireland, Cork
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
Germany, Hamburg
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
Germany, Minden
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
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