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.
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Belgium has become the latest country to be dragged into the nuts and spices contamination issue.
From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends...
The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.
Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.
Testing which led to the recall of ground cumin because almond was found ‘may not be accurate’, according to Bart Ingredients.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its...
The chief of the British Specialist Nutrition Association (BSNA) is passing the baton after 11 years with the infant, elderly, gluten-free and other specialty foods group.
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.