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Gluten-free & Allergens

Gluten-free & Allergens

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.

News in brief

GlutenTox Pro backed to detect gluten in food and on surfaces

Emport and Biomedal Diagnostics have revealed GlutenTox Pro gluten test kits have been approved by the AOAC Research Institute.

The gluten-free search: 61% of sales are salty snacks

More than half of consumers seek out gluten-free items at the grocery store and salty snacks are pulling in a large percentage of these sales, according to Packaged Facts.

News in brief

R-Biopharm’s gluten test kit given AOAC approval

R-Biopharm’s RIDASCREEN Gliadin Competitive ELISA has gained AOAC International Official First Action method approval.

SkinnyPop maker Amplify Snack Brands announces IPO of common stock

Austin, Texas-based Amplify Snack Brands has announced it will launch the initial public offering of its common stock, putting up 15m shares for sale. 

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...

‘The goal would be to be everywhere’: Nourish Snacks launches in retail shops across US

Nourish Snacks is marking its entry into wholesale distribution after a strong debut year selling online.

US consumers are pretty clueless about gluten, reveals new survey from NSF

While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a...

Gluten-free products are no better for you, claims study

Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.

General Mills CEO: Retailers want cereal innovation – think gluten-free, protein and granola

US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.

Canadian firm to debut blended solution for vegetarian protein, fiber fortification

Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago....

Cumin recall withdrawn after testing shows mahaleb not almond presence

The UK Food Standards Agency (FSA) has backtracked on a recall of ground cumin because of almond after additional testing.

Reacting to allergies: Is self-diagnosis leading to malnutrition?

Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies. 

News in brief

Genius Foods recalls gluten-free products due to gluten findings

Genius Foods and five UK supermarkets have recalled gluten-free products as they may contain gluten.

dispatches from IPACK-IMA 2015, Milan

Bühler evaluating how IoT might improve food safety

Bühler has said the Internet of Things (IoT) could be one way of improving the safety of food and feed in the future.

Celiac woes: Price and product choice top concerns in free-from, finds survey

Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.

Novozymes promotes enzymes for ‘gentle’ omega-3 processing

Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.

News in brief

ITS expands into Spain, Italy and Portugal

UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.

Cumin products were recalled due to almond contamination prompting allergy concerns

Mahaleb caused false positive results in nuts and spices testing

The Canadian Food Inspection Agency (CFIA) has said initial results which prompted cumin products to be recalled for containing almond were wrong and positive readings were caused by mahaleb.

'We should be the leader and considered as the expert:' Holland & Barrett’s pledge for 50 free-from stores

Health food store Holland & Barrett is making free-from food a priority, improving availability and convenience with the opening of 50 dedicated stores in the UK.

Gluten-free snacks: Chilled dough sheeters could help sticky problems

Chilled sheeters can help when processing typically sticky gluten-free dough, says Reading Bakery Systems.

Dispatches from Anuga FoodTec 2015

Bakery boom? SojaProtein to revive enzyme-active soy flour and target gluten-free

Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.

Manufacturers, consumers, retailers or government: Whose responsibility is gluten-free?

A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views....

Industry not meeting needs of coeliac sufferers, says analyst

Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.

Dispatches from Anuga FoodTec 2015

Food technologist: Global interest in sourdough is growing

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.

Flavor precursors vital for gluten-free bread aroma: Study

Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.

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