Gluten-Free Challenge: Overcoming nutritional limitations
Shelf life, nutritional limitations, and more
Many of the gluten substitutes in use today just “cannot match the nutritional prowess of wheat,” Shelke contends. Wheat’s nutrients-particularly found in whole wheat flour-include B vitamins, iron, calcium, vitamin D, vitamin E, fiber, protein, and such minerals as magnesium, copper, and zinc. “People who are on gluten-free diets,” Shelke says, “especially children, are vulnerable to nutrient deficiencies.” The refined starches of gluten-free favorites potato and rice flour can also cause blood-sugar issues in consumers: the higher glycemic indices of these substitutes can produce greater spikes in blood sugar than certain wheat products do.
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The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.
