May 28, 2013
How to use Pulses in Gluten-Free, Allergen-Averse Product Development
May 28, 2013 (Northbrook, IL) – On Thursday, June 20th, 1:00 – 2:00 PM Central Standard Time, the USA Dry Pea & Lentil Council will host the first of four “Food R&D Trends” Webinars that offer practical “how-to” guidance on the formulation of gluten-free and other allergen-averse foods using pulses (legumes) as ingredients.
Pulses such as dry peas, chickpeas (garbanzo beans), lentils and their protein and starch fractions can play a central role as cost-effective, functional and nutrient-rich alternatives for wheat gluten, egg, soy, dairy, nutmeats and other ingredients that must be declared as allergens on food labels.
Topics to be addressed in this webinar include:
- The size and dynamics of the gluten-free and allergen-averse market opportunity
- Principles in gluten-free product development
- The importance of nutritional equivalency
- How to use pulse ingredients in gluten-free and allergen-averse food and beverage formulation
- Gluten-free formulations
Date: Thursday, June 20, 2013
This “Food R&D Trends” Webinar is limited to 250 participants, so please reserve your place early!
FOR MEDIA INQUIRIES
BEST VANTAGE Inc.
3175 Commercial Ave.-Suite 211
Northbrook, IL 60062
TOLL FREE: 1-888-BVI MktDev
Direct Phone/FAX: 1-847-714-9527