Miller Magazine Issue 110 / February 2019

58 MILLER / FEBRUARY 2019 “Extruded products are key drivers of the gluten-free snack market, particularly in North America and increasingly in the Far East, with momentum coming from East Asia to target new food textures. Therefore, practical equipment with extrusion devices are now necessary “tools” for product developers in the food industry. With this modern key technology, newly developed snack products, breakfast cereals, flat breads, pastas, purees, confectionery products and pet food can be prepared on a laboratory scale.” The global market for gluten-free pro- ducts continues to grow; according to statistics recently published by statista. com, global sales are expected to reach $7.6 billion USD in 2020, double the figu- res for 2013 ($3.8 billion). The US-based market research firm Grand View Resear- ch forecasts annual growth rates of ap- proximately 10 percent by 2025, particu- larly in the important baked goods, pasta Lab solutions for gluten-free applications Jürgen Willmann Sales Director Brabender