Disruptive is a term KFSU and its gluten-free customers use freely when describing Phytocel – Not business as usual and the impact on their business.

Independent tests and customer feedback indicate that in the gluten-free industry if you do not use Phytocel as an ingredient in the upcoming years, you will be playing catch up with those that do.

Phytocel reduces your cost of ingredients by more than 10 per cent, improves flavour, texture, and shelf life, all while cleaning up your labels. It works in a standard bakery as well.

Contact KFSU for more information.