Gluten-Free Challenge: Ensuring long shelf-life


Shelf life, nutritional limitations, and more

Gluten protein provides management and retention of moisture and a relatively long shelf-life. Currently, gluten-free products tend to go stale much more quickly and demonstrate shorter shelf-lives. Upping moisture retention and shelf-life are difficult goals for gluten-free food producers to meet, but their development teams are urged to keep trying.

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