19 Jun 2024 --- The “free-from” food segment has gradually moved from being a niche category limited to consumers with food allergies to now appealing to a much broader base of consumers. This includes a rising interest in alternative protein sources pushing forward free-from foods that align with flexitarian diets. The trend is driving F&B companies to channel their scientific expertise toward perfecting the taste, texture and nutritional quality of free-from ingredients like lactose-free, gluten-free and sugar-free.
