AOECS Secretary General in FoodNavigator on Gluten-Free Industry Challenges and Innovations
Secretary General, Veronica Rubio, was recently interviewed by FoodNavigator to discuss the current challenges and advancements within the gluten-free industry.
The interview, titled "Gluten-free: Improving its taste, texture and price point," delves into key issues such as how to improve flavour and texture on gluten-free food and the need for strategies to make gluten-free products more affordable and accessible.
Veronica Rubio emphasized the importance of continued research and collaboration within the industry to overcome these challenges and improve the quality of gluten-free products for consumers.
For a comprehensive understanding of these insights, we encourage you to read the full interview on FoodNavigator's website: Gluten-free: Improving its taste, texture and price point
FoodNavigator is an online publication covering the latest trends, research, and developments in the global food and beverage industry. It provides expert insights on market trends, ingredient innovations, regulatory updates, and industry challenges.
Read full interview