How food manufacturers are making gluten-free products tastier and healthier

Ten years ago, a consumer seeking out gluten-free foods in their grocery store would have been hard pressed to find much. And the few products that did tout the attribute were probably dry, bland, and badly textured—overall, not very appetizing.  Whether it's by choice or for specific medical reasons, the number of people gravitating toward a gluten-free diet is rising. In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior digital editor Kelly Hensel writes about how manufacturers are responding to the high demand for gluten-free foods that not only taste good but offer nutritional value as well.

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