Watson Introduces Gluten-Free Mixes for Bread and Muffins

Complete mixes from Watson shorten time to market, reduce R&D and material testing costs and eliminate the need to audit multiple vendors. The gluten content of Watson’s mixes meet celiac association standards. Using award winning science from Fayrefield FoodTec, it is now possible to produce gluten-free breads and muffins that have superior gluten-free taste and the texture and look of conventional bread. Research on the gluten-free market and the opportunities it presents is available from Watson.