National Starch Food Innovation's new gluten-free solutions help manufacturers produce cookies, cakes, muffins and pancake mixes with the overall appeal of gluten-containing foods. An output of National's proprietary DIAL-IN™ Texture Technology, this new approach can make cookies moist and chewy like homemade, and muffins look and taste appealing and have better shelf life than typical gluten-free products.

The attributes you need for consumer-appealing gluten-free products

• Easy to formulate drop-in replacement
• Eliminate common undesirable traits of gluten-free products, such as grittiness and crumbliness
• Achieve textural experience of gluten containing products – chewy, moist, and pleasant swallowing experience)
• Extended shelf stability with retention of sensory attributes
• Suitable for shelf stable or frozen prepared cookies and dry mixes
• Simple, clean ingredients statement

		The cookie made with the National Starch gluten-free solution (left) looks better than typical gluten-free cookies and tastes better, too.
		The muffin made with the National Starch gluten-free solution (left) has greater eye appeal and tenderness than a typical gluten-free muffin.