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With this White Paper, the current state of scientific knowledge on human disorders related to gluten and wheat is presented, with reference to other grains such as spelt, barley, rye, and oats. Backgrounds are described of coeliac disease (gluten intolerance), wheat allergies and any kind of wheat sensitivity, followed by strategies that are suggested to reduce disease prevalence and to mitigate symptoms. Research is proposed that focuses on the possibilities to modify raw materials and process technologies for the development of products that may give rise to reduced intolerance and sensitivity reactions to wheat proteins and related components. These strategies can be implemented at short, medium or long term and are of interest to the food sector, in particular the bakery, pasta and breakfast cereal segments.