Enhancing the Shelf Life of Gluten Free Fresh Bakery and Making It Healthier

There has been a surge in the demand of gluten-free food products in the market. However, there are certain challenges associated with the gluten-free food products that must be addressed.

There is a demand to enhance the shelf life of the gluten-free fresh bakery products from current 4 days to a minimum of 30 days. Additionally, there is a demand to make existing bread more nutritious by adding gluten-free grains, millets and legumes without effecting its organoleptic properties as well as appearance.

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