Gluten

Gluten is a protein in wheat and other grains, such as barley and rye. It forms from glutenin and gliadin and develops upon mixing flour in the presence of water and is responsible for dough elasticity. It is also used in vegetarian "meats.” This topic addresses news, current market trends (i.e., gluten-free foodservice, retail store trends in gluten-free products), applications (i.e., baking as well as ingredient solutions for gluten-free food formulations), gluten intolerance (aka celiac disease) and research on gluten in food science.