Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Nela DRAGOMIR, Gratziela Victoria BAHACIU
A gluten-free lifestyle has become one of the most popular diet trends. For this reason, consumers, food manufactory and healthcare professionals are being influenced by the growing popularity of the gluten-free diet. Next-generation food manufacturers have understood the scale of the problems related to gluten intolerance and especially the potential of the market for organic gluten-free products. This translates into creating a new market with potential, that of green gluten-free products. Interest in this type of food is constantly growing, due to its health benefits, nutritional and sensory characteristics, as well as the demand for quality food produced in a sustainable way. The paper presents the impact that the new trend has on the bakery industry and on the health of the final consumer.
[Read full article] [Citation]
