Finally delicious: New proteins set to revolutionize gluten-free baked goods  [24.05.23]

Researchers at the University of Hohenheim are exploring innovative substitutes for gluten protein by using plant sources such as daisies, peas, and rapeseed. They're also exploring a futuristic approach to baking, where 3D printers might take the place of traditional ovens. 

Image source: Uni Hohenheim/Corinna Schmid

Link to an article

Link to the video

Back to Latest News