Because of the critical role gluten plays in baked goods – providing structure, texture, water-holding and other attributes – the formulation of delicious and appealing gluten-free foods has not always been easy.
The purchase of gluten-free products support not only those allergic to gluten but also serve a broader range of consumers who are looking to make specific lifestyle changes.
Sales volume at Barry Callebaut declined 2.9% in the first half of the fiscal year as a plant in Belgium needed to ramp back up and customers in the United States prioritized destocking.