Breaking News on Industrial Baking & Snacks

EU Parliament set for June 11 vote on PARNUTS reform

The long-awaited reform of EU rules governing ‘special’ foods like baby and gluten-free foods, is imminent with a June 11 vote to mandate the changes – and most stakeholders satisfied...

Egg and dairy free demands mount on top of gluten-free, says Foodstuffs New Zealand

Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.

US-made gluten-free pasta is ‘good opportunity’, says Harvest Innovations

A new partnership between Heartland Harvest (Illinois) and Harvest Innovations (Iowa) is set to deliver new gluten-free pasta to the food industry, tapping into a substantially growing sector.

Drug, club and foodservice: The next big growth opportunities for gluten-free?

Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in...

Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off

Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.

News in brief

US gluten-free firm snaps up British bakery

US business Boulder Brands has acquired Cheshire gluten-free baking businesses Davies Bakery, previously part of Frank Roberts and Sons.

Gluten-free app could drive nutrition innovation, says research fellow

A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.

Millet promise stopped short by processing shortfalls, review

Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.


Room to grow: Bakery sector fiber health claims

The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products...

Sorghum: The next big gluten-free grain?

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.

Sorghum is celiac-safe: Study

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

Mary’s Gone Crackers to expand after majority stake sale

Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.

News in brief

30% of US adults trying to cut down on gluten, claims NPD Group

Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group , which conducted a consumer survey in January...

Coarser flours give best volumes in gluten-free maize bread: Study

Maize flours with coarser particle size are the most suitable for making gluten-free bread, a study finds.

Pea protein favored for starch based gluten-free bread: Study

Pea is the ‘most acceptable’ protein for starch based gluten-free bread, finds new research.

Scientist: Increase in celiac disease is not a result of wheat breeding

The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and...

Mixing has ‘major influence’ on gluten-free bread quality – study

Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in...

Post Foods snaps up natural cereal specialist Attune Foods

Post Foods has acquired natural and organic cereal maker Attune Foods for an undisclosed sum.

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 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...

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