Technological Innovations in the Development of Food Products Without Gluten and Lactose

Objective: This study aimed to carry out an investigation into technological innovations in the development of food products aimed at dietary restrictions, gluten-free and lactose-free, aiming to point out how these development occurs and what are the main obstacles encountered by both the industry and the consumer in general. Theoretical Framework: In this topic, the main points on the topic are presented, highlighting technological innovations and the product development process, as well as highlighting the diseases that make it essential to consume foods aimed at situations of dietary restrictions. Method: The methodology adopted comprised a literature review, analyzing articles, reports and research data, excluding those that did not correspond to the research on the topic at hand, nor did they indicate the keywords of this work. Results and Discussion: The results revealed a growing development in the emergence of technological innovations in gluten- and lacto-free products, as well as a growth in the supply of products of this type. The development processes and target audience of the products were analyzed. Research Implications: The practical and theoretical implications of this study include insights into how products can influence the market, as well as the current scenario of audience growth for products aimed at diets with dietary restrictions. Originality/Value: This study contributes to the literature by offering a broad view of the development of specific products and the general public, highlighting gaps and opportunities to advance the development of these products, in addition to providing valuable insights for various audiences interested in this area.