Nestec S.a.

Societe Des Produits Nestle S.a.

Luis Roberto King

Koraljka Rade-Kukic

Hugo Gloria-Hernandez

Anders Ekberg

Erik Hedemann Andersen

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material andseed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

Gluten-free pasta comprisingseed protein

A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.

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Pully, Switzerland

Luis Roberto King