Person

Fielder, George

Occupation
Food technologist

Summary

George Fielder and Co. produced commercially in Tamworth, New South Wales, the first vital, i.e. undenatured, dry gluten (1933). This was the beginning of the starch and gluten industry. Later they extended from starch to glucose and dextrose and into other cereal products; baked goods, pasta, packaged do-it-yourself products, and stock foods.

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Rosanne Walker

Created: 25 May 2001, Last modified: 25 May 2006

EOAS ID: biogs/P003528b.htm

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