Available: On Demand
Length: 60 minutes
Cost: Free
Sponsored by
Description:
The demand for quality gluten-free bakery items has increased as
the awareness and incidence of celiac disease has reached
significant levels. The number of people in the United States alone
that have celiac disease has topped 3 million and is expected to
rise, as will the need for consumer-acceptable gluten-free foods.
Market research shows that revenues from gluten-free products have
increased nearly 20% over the past year.
Corn Products International will address the current gluten-free
market and the challenges to successful gluten-free baking. An
application scientist will also offer application information and
tips on how to use Expandex®, a non-GMO modified tapioca starch that
imparts unique expansion properties when used in conjunction with
alternative flour, to improve the quality of gluten-free baked
goods.
Speaker:
Eric Shinsato, Technical Sales Support Manager for Corn Products
International, has more than 20 years of experience in the food
industry, with 16 years spent in corn wet milling. He received
bachelors’ degrees in microbiology and food technology from Ohio
State University, Columbus.
As a member of the Corn Products U.S. technical sales support
group, he provides customer assistance and commercializes new
specialty starch and sweetener products for the North American
market. His product expertise is in modified food starches and he
specializes in baking, coatings and confectionery applications.
Shinsato has served the food industry as an application
specialist, technical service representative, R&D manager and food
technologist. He is an active member of the Institute of Food
Technologists, American Association of Candy Technologists and
American Association of Cereal Chemists. He has spoken at numerous
confectionery, coating and ingredient short courses, and has
contributed to several industry publications.
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