Demand for gluten-free and non-allergenic bakery, snack and cereal products is continuing to surge. This is being fueled by consumers with celiac disease, other allergies and intolerances and also a consumer sentiment that free-from is healthier for you. There is a pressing need for industry to step up the challenge of providing safe foods that also taste good.
Ongoing bullish emerging markets and a strong infant formula sector have helped drive the global health wellness sector to $774bn (€614bn) this year, according to Euromonitor International.
Glanbia Nutritionals will start milling gluten-free oats in November at its Irish food grade mill - verifying the entire process with a closed-loop supply chain.
Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are...
France and other European countries are prime targets for the UK’s established gluten-free (GF) businesses, according to an industry expert.
Ancient Harvest’s hot cereal range plays to a consumer focus on protein, gluten-free and nutrition at breakfast, says the firm's CEO.
In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version...
Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac...
Bovine proteins freeze dried with inulin can improve the overall structure and nutritional value of gluten-free breads, say researchers.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of...
Hygiena has introduced a specific allergen test kit for the detection of gluten residue on surfaces.
Scandinavian frozen free-from player Fria expands into Ireland as part of its ongoing European growth strategy.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of...
Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
UK gluten-free major Genius has rolled products in French in-store bakeries – a move it says should normalize gluten-free for consumers.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
Naturally Homegrown Foods’ Hardbite Chips brand has received non-GMO verification on two products, with the rest of the portfolio soon to follow, its CEO says.
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread,...