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.
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.
R-Biopharm’s RIDASCREEN Gliadin Competitive ELISA has gained AOAC International Official First Action method approval.
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.
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...
Nourish Snacks is marking its entry into wholesale distribution after a strong debut year selling online.
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...
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.
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 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....
The UK Food Standards Agency (FSA) has backtracked on a recall of ground cumin because of almond after additional testing.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Genius Foods and five UK supermarkets have recalled gluten-free products as they may contain gluten.
Bühler has said the Internet of Things (IoT) could be one way of improving the safety of food and feed in the future.
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.
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.
UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.
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.
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.
Chilled sheeters can help when processing typically sticky gluten-free dough, says Reading Bakery Systems.
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.
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 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.
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.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Belgium has become the latest country to be dragged into the nuts and spices contamination issue.