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.
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.
Mühlenchemie's line of functional flours enable vital gluten reduction as prices begin to soar and availability becomes limited, its R&D manager says.
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.
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.
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....
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 significantly improves the nutritional and textural properties in gluten-free bread formulations, a study has found.
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.
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....
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.
Bread made with chickpea flour could help to make gluten-free breads more acceptable, according to new research.
Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.
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.
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.
UK-based bakery firm Finsbury Foods has announced improved sales in a trading update for the full financial year today as exports in its cake division are helped by its European...
Calcium salts can be added to gluten-free breads with the addition of inulin without affecting product quality, according to a study.
Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
Snacks and bakery firms have been busily investing in new flavours, textures, packaging and concepts to entice consumers towards their products in the heavily populated snacks aisles.
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.
Researchers have developed a functional biscuit from the ancient cereal teff flour that it claims is suited to celiac patients and sportsmen.
A new high-content lupin cereal holds huge potential for the global health and gluten-free markets, according to its Australian developers.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
Neither enzymes, starches, hydrocolloids or sourdough can be used alone to replace gluten to improve the quality of gluten-free breads, according to a recent study review.