As the number of people with diabetes and food allergies increases worldwide, SalDoce Fine Foods has found a ready market for its gluten- free, vegan and plant-based protein products, which provide healthy and great-tasting alternatives.SalDoce Fine Foods co-director Cristina Talacko moved to Australia from Brazil in 1997. While she loved her new home, she missed the foods and ingredients of her native country. In 1999, she decided to quit her legal career and start manufacturing a Brazilian delicacy called pao de queijo. Made with tapioca and cheese, the gluten-free bread – launched as Frevos – was a huge success among coeliacs, children and caterers.
Australian Trade Features SalDoce Fine Foods in Case Study
- by SalDoce Fine Foods
- 24 November, 2019
- 1 min read