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A new nutritional and sustainable gluten-free alternative?
date:Jul 21, 2012
(core, pips and skin) of apples and oranges processed at Bulmers, The Apple Farm and Wild Orchard facilities in Ireland.

Speaking to BakeryandSnacks.com, Eimear Gallagher, senior research officer overseeing the project at Teagasc, revealed that initial findings areextremely promising in terms of structure and nutrition.

These by-product flours are high in dietary fibre,Gallagher said.

Further nutritional studies will be conducted over the next few months once formulations are optimised aswe

12/22 05:47