U.S. Dehy Potatoes Key Ingredient in Mexican Bakery's Gluten-Free Product

A recent food trend is the uptick in the availability of gluten-free products in mainstream retail stores across our country it is also a popular trend in Mexico.

UPSB International Marketing Vice President John Toaspern says one Mexican bakery chain is taking advantage of U.S. dehydrated potatoes in their gluten-free bakery items.

Toaspern: "Our USPB representative in Mexico has been working with them for a number of years to help integrate dehydrated potatoes into their products -- as we all know potatoes are gluten-free and work well in baking. Now in this case, you are using a much higher percentage than you would in a normal bakery application were it is usually 10 percent. With these gluten-free the percentage is 35 percentage standard potato flakes in these various different baked products that they are making -- which is a significant amount. Then they are being distributed throughout the country in most states in Mexico where there are big urban centers. The demand has been very positive.

Toaspern adds the bakery chain with the USPB Mexican representative continue to come up with new products and new ways of using the dehy to extend the line of gluten-free products.