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.
Irish allergen-free bakery business BFree Foods is ramping up its presence in the US after making its mainstream debut last year.
An online free-from store launching in the UK has claimed it will offer a “diverse and affordable” range of European food and drink brands.
Italian bakery Bauli is launching what it claims is the US’s first gluten-free panettone bread.
Natural baking mix manufacturer Simple Mills has revealed ambitions to more than double its distribution by the end of the year.
Free-from brand Udi’s Gluten Free has extended its presence in the UK with new products and listings.
PepsiCo is rolling out gluten-free Quaker oatmeal across the US from this month.
Dang Foods is claiming a first with the launch of a range of flavored crispy onion slices.
Dow Chemical Company has completed an expansion, which will more than double capacity for its Methocel MX food grades products line.
General Mills is tapping key snacking trends – and entering a category tipped to be worth $1.3bn by 2017 - with its acquisition of Epic Provisions, according to analysts Mintel.
Mondelēz International's US free-from brand Enjoy Life Foods is expanding its line-up with on-the-go protein snacks as it looks to raise brand awareness.
UK sales of festive cakes and puddings recovered in the two weeks before Christmas after a slow start in early December.
Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC)...
Eurofins has been inducted into the Gluten-Free Certification Program (GFCP) as a newly trained and approved third party auditing and certification company.
Exo will launch three new savory cricket bars this year, the company has announced.
DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.
Although Kellogg’s CEO was positive during the company’s Q3 2015 earnings call, cereal sales and net sales were both down.
A month after telling shoppers it was “embarrassed and truly sorry” after an undeclared allergen (wheat) was detected in selected boxes of gluten-free Cheerios, General Mills has been hit with...
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
The global breakfast cereal market’s revenue is expected to balloon from $34.8bn in 2014 to $40.3bn in 2019, according to a research from Technavio.
Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity.
Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.
Bakers can create better-tasting gluten-free breads that handle like wheat-based doughs by adding milk proteins, claims Arla's ingredients division.
A San Francisco-based company has developed a portable sensor that will alert users whether their food contains gluten within two minutes.
Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.
Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.