Skip Ribbon Commands
Skip to main content
Lose the gluten without losing the texture.
 

 Gluten-free a better solution.

 

As awareness about celiac disease grows, more and more of your customers are demanding gluten-free food products. But they want them to taste good, too. Ingredion has the answer. With our new gluten-free solutions, we can help you produce cookies, cakes, muffins and pancake mixes with the overall appeal of foods that contain gluten.

 

An output of the Ingredion proprietary DIAL-IN™ Texture Technology, this new approach can make your cookies moist and chewy like homemade. It can also make your muffins look and taste appealing and have better shelf life than typical gluten-free products.

 

With Ingredion gluten-free solutions, you get an easy-to-formulate drop-in replacement that achieves the attributes you need for consumer-appealing products:

  • Eliminates common undesirable traits of gluten-free products, such as grittiness and crumbliness
  • Achieves textural experience of gluten-containing products - chewy, moist, and pleasant swallowing experience
  • Extends shelf stability with retention of sensory attributes
  • Suitable for shelf-stable or frozen prepared cookies and dry mixes
  • A simple, clean ingredients statement

For all bakery applications click here.

To check out our sweetener solutions, click here.

If you are looking for bakery cost saving ideas click here 

 
 

 Gluten-free Infographic

 
NEW! Demand for Gluten-free is growing. Click here to receive our latest infographic.
 

 Oil Costs Calculator

 
Take control of high oil and fat costs Calculate your savings now  
 

 Solve texture challenges in healthy baked goods

 
Learn how Ingredion's systematic approach to food texture design results in rich-tasting yet healthy reduced-fat brownies, white bread with resistant starch and gluten-free cookies and muffins.
Download the white paper
 

 Engage the Team

 
 

 Meet us at these trade shows

 
  • Visit us at an upcoming trade show or conference. Read More