Carla talks about the growth of the product in the gluten-free sector, such as bakery (cookies, bars etc), but also in porridge, beverages, spoonable desserts and smoothies.
“Glanbia, perhaps more than any other company, has a lot of skill sets that will allow us to expand the potential application of that type of ingredient outside of its traditional role as an ingredient just in porridge or in a granola bar,” said Clissman.
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