Snack Food & Wholesale Bakery announces the addition of Laurie Demeritt of The Hartman Group and Steven Taylor, Ph.D., co-founder and co-director of the Food Allergy Research and Resource Program to its panel of Contributing Industry Experts.
As consumers seek gluten-free options, this flatbread concept takes a popular Southeast Asian turn and makes it approachable for those with certain dietary restrictions.
According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).