Breaking News on Industrial Baking & Snacks

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.

Millet, amaranth, and quinoa deemed gluten free: Study

Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.

FDA reopens comments on gluten-free labeling

The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.

Senators urge FDA action on gluten-free labeling

Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for...

Sainsbury’s suppliers given lesson in allergen management

UK retailer Sainsbury’s is putting the emphasis on allergens in the production of own-brand foods supplied to its stores, as part of its academy training.

New extraction technique leads to enriched beta-glucan: Study

Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.

New label to certify gluten-free goods

A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.

Active packaging tops MAP for gluten-free bread’s shelf life, study

Cinnamon-based active packaging is a suitable alternative to modified atmosphere packaging (MAP) for gluten-free bread on both a microbiological and sensory basis, finds new research.

Industry demand prompts new buckwheat allergen test, RSSL

Reading Scientific Services Ltd (RSSL) said it has expanded its analytical capability to take into account the growing industry need for screening of food products for the presence of buckwheat...

General Mills: Gluten-free a ‘significant incremental opportunity’

The US gluten-free cereals and bakery market is set for continued growth as big brands bid for a slice of the action with the launch of gluten-free products sold at...

Quantum 'clean label' bread improvers get Europe wide release

Following a UK release, bakery ingredients supplier Bakels said it is launching its new emulsifier free ‘clean label’ bread improver range on the wider European market.

Big interview: Bryan Scherer, R&D director, Penford Food Ingredients

Penford launches bid to extend shelf-life in gluten-free bakery

New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.

Eurofins unveils ground-breaking multi allergen screening system

A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins.

Gaining loyalty in the gluten-free market

Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.

Italian team rates maize flour for functional, gluten free pasta

Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim...

Whey protein structure discovery heralds next generation gluten-free breads

Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.

News in brief

FSA reiterates baby advice on gluten due to coeliac evidence

The UK’s Food Standards agency has reiterated its guidance to feed babies only breast milk or formula up to around six months of age, as there is evidence that there...

Agrana enters wheat gluten market with €56m investment

Ingredients giant Agrana is investing €56m in a new wheat starch plant that will enable the company to enter the wheat gluten market for the first time

UK leads free-from launches in major European markets: Mintel data

People with food allergies and intolerances in the UK have the more new products to meet their dietary needs than consumers in other major European markets, indicates data from Mintel,...

Enzyme treatment may remove peanut allergens, suggests study

An enzymatic treatment process may effectively reduce allergens in roasted peanuts by up to 100 per cent, according to new research.


The balancing act of allergen labelling

The food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a...

News in brief

Gluten free manufacturer Schar building New Jersey facility

 European gluten free food manufacturer Schar has started construction of its first US manufacturing facility, in Logan Township, New Jersey.

Retailers help to fuel gluten-free food boom, Euromonitor

Retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire...

Acidic ingredient yields rice flour bread with better texture, study

Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.

Celiac disease may have little influence on soaring gluten free market

Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.

Fermented wheat flour may be safe for celiac patients, suggests study

Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research.

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