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.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
A recall in the UK due to paprika containing undeclared almond has widened an investigation into substitution with nut proteins as several EU nations have also warned consumers.
Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders. ...
Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...
Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts.
The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.
Kellogg will launch its gluten-free corn puffs into free-from sections of major UK retailers this month to align with shopper expectations, it says.
General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.
Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.
Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...
The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.
Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...