The powder's primary physicochemical and sensory properties were investigated in order to increase the value of this breadfruit for commercial use in a variety of functional food areas, diversify market demand for locally produced gluten-free products, and help boost the local economy, particularly for farmers.

As the number of coeliac disease sufferers are expected to increase, the market for gluten-free composite flour-based products will grow.

Gluten-free breadfruit powder addresses the increasing demand for gluten-free products, particularly for coeliac disease sufferers. By utilizing a trade secret formulation, UTM maximizes the crop's value, creating intermediate ingredients for nutraceutical applications. This innovation enhances the commercial viability of breadfruit, diversifies the market for locally-produced gluten-free products, and supports the local economy. With the demand for gluten-free products expected to rise, UTM's approach provides a competitive edge for manufacturers seeking to meet evolving consumer needs in the functional food market.

In order to address this and maximise the crop's value through innovative development, UTM developed a trade secret for gluten-free bread fruit as intermediate ingredients for nutraceutical application.