Frito-Lay plans its own gluten-free symbol

21-May-2012 - The world’s largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations.

Industry insider on challenges of gluten-free bakery

09-May-2012 - BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.

Gluten free bakery potential for Solanic’s potato protein isolates after SA GRAS approval

23-Mar-2012 - Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.

CODEX-sanctioned gluten testing method may ‘underestimate’ values in hydrolysed foods such as beer, researcher claims

19-Mar-2012 - Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess of current CODEX standards.

Push for universal gluten-free symbol in Europe

07-Feb-2012 - The Association of European Coeliac Societies has adopted Coeliac UK’s gluten-free symbol as it looks to standardise gluten-free labelling across Europe.

Potential for reduced glycaemic breakfast cereals with alternative flours, finds study

20-Jan-2012 - Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycaemic response in extruded breakfast cereals spelling opportunities for manufacturers, according to a study.

EC gluten-free labelling regulations enter full force

02-Jan-2012 - A European Commission regulation requiring products labelled ‘gluten-free’ to contain below a maximum gluten content level came into full force yesterday.

Chickpea flour plugs nutritional gap in gluten-free products

14-Dec-2011 - A new long-life flour ingredient derived from chickpeas enables gluten-free ready meals, biscuits, pastry, bakery, snacks and cereals, claims developer Limagrain Céréales Ingrédients (LCI).

Gluten-free flour enhances dough hydration for premium bakery – National Starch

08-Dec-2011 - Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.

Gluten-free products drive growth for Finsbury Foods

04-Nov-2011 - UK bakery firm Finsbury Foods has announced improved revenues in its annual report stimulated by gluten-free offerings and a wider fresh bakery portfolio.

Stratum introduces whole-fruit clean label fat substitute for baked goods

02-Nov-2011 - Speciality ingredients firm Stratum Nutrition has launched a kiwifruit pectin paste it says can replace up to 90% of fats in baked goods and other foods.

Xanthan gum may boost quality of gluten free cakes: Study

14-Oct-2011 - The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.

Guar gum could boost potential for chestnut flour in gluten free foods, says study

19-Sep-2011 - The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.

Jowa invests CHF 5m in gluten-free baking

09-Sep-2011 - Swiss bakery firm Jowa, a subsidiary of Migros, is investing more than CHF 5, (EUR4.1 million) in a production centre in Huttwil for gluten-free bakery and pasta products.

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Raisio relaunches gluten-free brand for international expansion

19-Aug-2011 - Finnish food group Raisio has revamped its Provena brand to reflect an increasingly international focus for its gluten-free business.

Egg whites show gluten-free product potential: Study

17-Aug-2011 - Formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research.

Millet, amaranth, and quinoa deemed gluten free: Study

08-Aug-2011 - Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.

FDA reopens comments on gluten-free labeling

03-Aug-2011 - The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.

Senators urge FDA action on gluten-free labeling

26-Jul-2011 - Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for gluten-free foods has languished for more than four years.

New extraction technique leads to enriched beta-glucan: Study

04-Jul-2011 - Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.

Quantum 'clean label' bread improvers get Europe wide release

09-May-2011 - Following a UK release, bakery ingredients supplier Bakels said it is launching its new emulsifier free ‘clean label’ bread improver range on the wider European market.

Acidic ingredient yields rice flour bread with better texture, study

08-Feb-2011 - Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.

Fermented wheat flour may be safe for celiac patients, suggests study

20-Jan-2011 - Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research.

Corn protein a step toward ‘holy grail’ for gluten-free bread, say researchers

02-Dec-2010 - Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).