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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.

Kellogg NPD flurry: Gluten-free, protein and sprouted grains

Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.

Dispatches from Food Matters Live, London

Gluten-free health benefits? For those without an intolerance there's no proof, claim experts

Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.

Nestlé gluten-free cornflakes hit Europe

Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...

The gluten-free diet “fad” may be unsustainable

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

What does ‘may contain’ mean? Half of labelled products are allergen-free

Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.

Dispatches: AACCI annual meeting 2014

Bay State Milling touts flax and chia for clean label gluten-free

Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.

Dispatches: AACCI annual meeting 2014

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Gluten-free foods set to get much healthier

Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...

A glut of gluten approvals for Romer Labs

Romer Labs gluten G12 rapid tests have received AOAC approval to ensure that food producers meet the necessary standards and requirements.

Dispatches: AACCI annual meeting 2014

General Mills: Think globally; act local to tackle consumer problems

Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery...

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

Who is the US gluten-free consumer?

Who buys gluten-free and what motivates purchases in the sector?  

News in brief

FSA begins wheat tests following reports of soy contamination

The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.

Emerging markets, infant formula drive H&W over €600bn

Ongoing bullish emerging markets and a strong infant formula sector have helped drive the global health wellness sector to $774bn (€614bn) this year, according to Euromonitor International.

Glanbia to kick-start gluten-free oat production

Glanbia Nutritionals will start milling gluten-free oats in November at its Irish food grade mill - verifying the entire process with a closed-loop supply chain.

FDA survey shows excellent compliance for gluten-free labeled foods, but what about non-labeled gluten-free?

Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are...

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF) businesses, according to an industry expert.

Ancient Harvest CEO: ‘Entry into the hot cereal category was an obvious choice’

Ancient Harvest’s hot cereal range plays to a consumer focus on protein, gluten-free and nutrition at breakfast, says the firm's CEO.

Ocean's Halo capitalizes on groundswell of popularity for seaweed chips with organic version

In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version...

Gluten-free packaged foods benefit newly diagnosed coeliacs: Study

Increased availability of gluten-free packaged foods is helping coeliac teenagers keep many of their old food habits as they embark on a gluten-free diet, according to a Swedish study.

Asda commits to Coeliac UK’s gluten-free guarantee across all stores

Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac...

Bovine proteins give better gluten-free texture and nutrition: Study

Bovine proteins freeze dried with inulin can improve the overall structure and nutritional value of gluten-free breads, say researchers.

Gluten-free products must address celiac metabolic disorders, warns researcher

Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.

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