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.
The British Dietectic Association (BDA) has backed calls to provide free gluten free staples on prescription in the UK.
The world’s largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations.
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research...
US firm Crème Curls Bakery has recalled some of its vanilla cream puff products because the source of sodium caseinate, a milk derivative, is not labelled on the product, putting...
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers...
The use of tannic acid could help to reduce the allergic potential of products that contain peanut proteins, say researchers.
Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their...
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the...
Kellogg has introduced Rice Krispies Brown Rice gluten-free cereal across Canada to complement the original variety.
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
General Mills has boosted its presence in the natural foods market with the acquisition of Massachusetts-based gluten free snack foods firm Food Should Taste Good for an undisclosed sum.
Using wheat gluten as a texturiser in cereal bars can produce products high in protein that are fit for the healthy snacking market, according to ingredients firm Tereos Syral
The Association of European Coeliac Societies has adopted Coeliac UK’s gluten-free symbol as it looks to standardise gluten-free labelling across Europe.
Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycaemic response in extruded breakfast cereals spelling opportunities for manufacturers, according to a study.
A European Commission regulation requiring products labelled ‘gluten-free’ to contain below a maximum gluten content level came into full force yesterday.
British bakery firm, Warburtons, has announced plans to invest and diversify its business over the next ten years, both in the UK and abroad as it sees strong performance in...
A new long-life flour ingredient derived from chickpeas enables gluten-free ready meals, biscuits, pastry, bakery, snacks and cereals, claims developer Limagrain Céréales Ingrédients (LCI).
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
UK bakery firm Finsbury Foods has announced improved revenues in its annual report stimulated by gluten-free offerings and a wider fresh bakery portfolio.
Speciality ingredients firm Stratum Nutrition has launched a kiwifruit pectin paste it says can replace up to 90% of fats in baked goods and other foods.
The first commercially available mass spectrometry (MS) multi-allergen screening system will cover the “inefficiencies” of current methods, according to a food safety expert.
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
The addition of thickeners and stabilisers such as guar gum could help to boost the usage chestnut flour in gluten free breads, according to new research.
Swiss bakery firm Jowa, a subsidiary of Migros, is investing more than CHF 5, (EUR4.1 million) in a production centre in Huttwil for gluten-free bakery and pasta products.