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.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil,...
A line of cookie, cracker and biscuit forming equipment has been upgraded to allow for different levels of hygiene requirements to suit various cleaning approaches and to eliminate the risk...
The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.
Amaranth-based gluten-free products may be edging towards wider acceptance after German scientists provided key information on preparing amaranth-based sourdoughs.
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.
Archer Daniels Midland (ADM) introduced its sorghum flour and whole grain sorghum flour at IFT in Chicago last week, intended to provide lower cost in use for gluten-free and whole...
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with...
Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.
A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its...
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says...
Pure, uncontaminated oats do not cause adverse reactions in most people with celiac disease and gluten-free labeling guidelines should be revised to reflect this, Health Canada has suggested.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal...
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
The mainstream adoption of gluten-free diets is a movement on the way out, according to trends forecaster Suzy Badaracco, president of Culinary Tides.
Pulse-based, gluten-free crackers have untapped potential both in terms of consumer appeal and health benefits, claim researchers based at a Canadian food processing development centre.
Extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals, according to the findings of new research.
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.