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Breaking News on Industrial Baking & Snacks

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)

Mary’s Gone Crackers founder: ‘There’s enough gluten-free junk on the market already. I want to make something I would want to buy…’

With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe...

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.

News in brief

General Mills issues voluntary recall on granola bar amid allergen label mishap

General Mills has issued a voluntary recall on a single day’s production of Almond Nature Valley Sweet & Salty Nut Granola Bars as it may contain unlisted allergens.

Functional flours plug new gluten price concerns: Mühlenchemie

Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.

Rice bran shows potential to enhance gluten-free formulations

Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.

Taste, local and health hold keys to success for sorghum products

The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.

Maize-based nut substitute targets allergen-free market

Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities....

‘No evidence’ that gluten-free diet benefits general population, says researcher

Stronger efforts are needed to educate the public about reasons for adopting a gluten-free diet, as many Americans are cutting gluten in an effort to lose weight, says Arizona State...

Buckwheat flour improves nutrition and texture in gluten-free bread, study

Buckwheat flour significantly improves the nutritional and textural properties in gluten-free bread formulations, a study has found.

Air-dried fruit crisps plug a healthy snacks gap, says founder

An air-dried, gluten-free fruit crisps line aims to tap into the healthy snacks arena, marking an interesting and innovative addition to the sector, according to the company founder.

Celiac disease may vary by ethnicity, study suggests

Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology....

Gluten-free gluttony? Industry inspiring and pushing hard

Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.

Chickpea flour backed for gluten-free bread success

Bread made with chickpea flour could help to make gluten-free breads more acceptable, according to new research.

Penford R&D to plug soaring reduced formulation bakery demands

Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.

News in brief

Penford egg replacer to plug allergen and pricing concerns

Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.

Some quinoa varieties may be unsuitable for strict gluten-free diets, study suggests

A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.

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