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Trends > Gluten-free & Allergens
Gluten-free & Allergens
Demand for gluten-free and non-allergenic bakery and snacks is continuing to surge. This is being fuelled by consumers with coeliac 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.
Drug, club and foodservice: The next big growth opportunities for gluten-free?
Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in...
Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
News in brief
US gluten-free firm snaps up British bakery
US business Boulder Brands has acquired Cheshire gluten-free baking businesses Davies Bakery, previously part of Frank Roberts and Sons.
Gluten-free app could drive nutrition innovation, says research fellow
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
Millet promise stopped short by processing shortfalls, review
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE
Room to grow: Bakery sector fiber health claims
The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products...
Sorghum: The next big gluten-free grain?
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.
Sorghum is celiac-safe: Study
The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.
Mary’s Gone Crackers to expand after majority stake sale
Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.
News in brief
30% of US adults trying to cut down on gluten, claims NPD Group
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group , which conducted a consumer survey in January...
Coarser flours give best volumes in gluten-free maize bread: Study
Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.
Pea protein favored for starch based gluten-free bread: Study
Pea is the ‘most acceptable’ protein for starch based gluten-free bread, finds new research.
Scientist: Increase in celiac disease is not a result of wheat breeding
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and...
Mixing has ‘major influence’ on gluten-free bread quality – study
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in...
Post Foods snaps up natural cereal specialist Attune Foods
Post Foods has acquired natural and organic cereal maker Attune Foods for an undisclosed sum.
New egg white replacer to benefit gluten-free formulators, says Penford Ingredients
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Gluten free ‘most popular approach to weight loss’ for 2013 (but it doesn’t work, say dietitians)
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease -...
Gluten-free festive bake-off: Quality vs nutrition
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
News in brief
Pepsi-Chicken chips winging-it in China
PepsiCo has launched Pepsi Cola and chicken-flavored potato chips in China and cited the popularity of cola chicken in China, with consumers tossing chicken wings with cola.
Celiac-safe wheat? Traditional grains may have gluten-free potential despite negative study findings
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
European gluten-free thresholds are working to protect coeliacs, study finds
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study...
Special edition: Free-from foods (gluten-free, dairy-free)
The rise and rise of gluten-free: But can the meteoric growth continue?
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
PARNUTS update: Specialist foods reforms due for EU lawbooks
Revision of the laws governing specialist food products like sports foods, infant foods and gluten-free foods is set for a final vote in the European Parliament in December or January,...
Dispatches from the Whole Grains on Every Plate conference
Gluten-free myth busting: There is no biomarker for gluten sensitivity, says researcher
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center...
Dispatches from IBA 2012
Gluten-free bakery insights from Campden BRI
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
