Search Results for: Squash
"we can expect to see more nut and seed flours, as well as things like tigernut flour, which has a lot of prebiotic fiber, cassava and other root vegetables, as well as vegetable flours like cauliflower, butternut squash, pumpkin and sweet potato," ms. abbott said.
from whole vegetables and impart more flavor and nutrition. that's what we're seeing on the horizon." vegetables are cropping up in new gluten-free formulations, including a pizza crust featuring broccoli, pasta noodles featuring lentils and zucchini, and crackers made with cauliflower and butternut squash...
https://www.foodbusinessnews.net/articles/15046-gluten-free-innovation-levels-up
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