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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.

Nuts and seeds no longer most recalled category

Nuts and seeds recalls have fallen in Q3,  after leading the pack in the number of food and beverage recalls in Europe in H1.

Pop Notch builds new factory to grow sales abroad

Gourmet popcorn maker, Pop Notch, has opened a new factory at Maghera in county Derry, Northern Ireland, to boost its sales in Europe and the US.

dispatches from HiE 2016

Teff: The next ‘ancient grain’ to make nutrition ripples?

The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.

French companies climbing aboard before Brexit

The UK’s vote to withdraw from the European Union has prompted more requests from French companies to export to the UK, says the French Trade Commission.

New English law on gluten-free labeling: have your say

The Food Standards Agency (FSA) has launched a public consultation on gluten-free labeling in England.

Food Vision 2016

Oats market is ripe for disruption, claimed Grainful’s president

Oats-based foods company, Grainful, has announced it is entering the initial growth stages after a period of market testing, scale up and market validation. Its products will be available in...

Grain-free likely to lead bakery’s future, Euromonitor

The free-from grains trend is gaining pace as gluten-free becomes a global standard in the bakery industry, wrote Euromonitor’s senior insight analyst Pinar Hosafci.

Food Vision 2016

Former General Mills manager disrupts frozen fries market with veggie alternatives

Speaking to BakeryandSnacks during the recent Food Vision event in Chicago, Veggies Fries’ founder and CEO, David Peters, said, in order to create a “disruptor product” in the food industry,...

Spain ripe for gluten-free entrants, says Welsh contingent

The Welsh Government is taking domestic companies including bakers on a trade mission to Madrid, Spain, in an effort to grow its F&B industry by 30% by 2020.

Raisio’s CEO wins US legal case against Oat Solutions, posts positive results

California’s District Court has dismissed civil action against Raisio plc’s CEO, Matti Rihko, by Oat Solutions.

Coffee flour may be gluten-free answer to reduce environmental impact of green coffee production

A new concept from a US company provides additional benefits that go beyond the drive to improve gluten-free products.

60-second interview, Beneo: Is rice still the first choice in gluten-free recipe formulation?

Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with...

Scouting out Europe's latest free-from innovation at SIAL

What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the...

SIAL, Paris 2016

Crunch time! Propercorn showcases Crunch Corn range in Paris

Propercorn is showcasing its Crunch Corn range for the European market, at SIAL, Paris, this week October (16-20).

IBIE 2016

Firebird Artisan Mills set to expand gluten-free ancient grain business

Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient...

IBIE 2016

American Key Food Products partners with Kumamoto Company to bring ‘superfine’ rice flours

US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto...

Greggs recovering majority of Brexit-induced decline: XTB analyst

Major UK bakery food-on-the-go retailer Greggs has reported sales up 5.6% for the 13 weeks to October 1, and like-for-like sales up 3.4%.

Expo East 2016

Probiotics migrate from drink and yogurt chillers to the snack aisle

Probiotic is booming as an ingredient in the US market, particularly in the beverage category as companies target consumer interest in digestive and gut health. 

IBIE 2016 PREVIEW

Clean label, egg replacement, sugar reduction: IBIE 2016 bakery ingredients round-up

IBIE 2016 is just around the corner, and major ingredient companies are gearing up to present their latest products for the bakery industry. Here, BakeryandSnacks offers a preview of a...

IBIE 2016 PREVIEW

Clean label: Small but growing part of bakery products mix, says DuPont

Clean-label products represent a small but growing part of the bakery market, according to ingredients supplier DuPont Health and Nutrition.

Beta-glucan & fibre: Golden oldies in 2016?

Simple, recognisable nutrients like beta-glucan and fibre should be on the menu when targeting a new wave of active and positive seniors, say experts.

Too much gluten may trigger coeliac disease in babies

High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.

PepsiCo US Quaker mill to supply gluten-free oats for UK market

PepsiCo has launched a raft of new products under its Quaker Oats brand in the UK, including gluten-free oats and breakfast pouches containing cereal and yogurt.

Expo East 2016

Expo East 2016 sneak peak: Some of the contenders for Best of East award

Forty-eight natural products are competing to be winner of the Best of East Awards at the Natural Products Expo East in Baltimore, Maryland this year.

Paleo and gluten-free brand Mikey’s enters low-carb pizza crust category

Arizona-headquartered paleo and gluten-free bakery brand Mikey’s has launched its first pizza crust product as it continues to target low-carb consumers.

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