This is an archived website as the project has now ended.

Products, such as bread made with cassava flour (and hence gluten-free) that were developed from FP7 project Gratitude, were displayed in the Thailand Research Expo 2014 under the food research symposium section in August 2014.

The event was hosted at Centara Grand and Bangkok Convention Centre at Central World, Bangkok, Thailand. This exhibition houses various research disciplinary ranging from medical research, reserve energy development, agricultural practice and product development that targets small and medium food industries.

Audiences from the industrial sector to academia attended the exhibition to share and discuss in multiple seminar panels organised by the National Research Council of Thailand (NRCT). Our cassava bread product received much attention and many viewers expressed high interest and anticipation to our progress.

It came to our attention that the desire for gluten-free products in Thailand is increasing with direction to simplified product ingredients. Our research aims to produce raw material that can replace wheat flour. We succeeded in replacing wheat flour with our developed flour and can maintain physical characteristic and taste similar to products produced from wheat.

Story by Jackapon Sunthornvarabhas, NSTDA Thailand.