Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of...
Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.
Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European...
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
UK gluten-free major Genius has rolled products in French in-store bakeries – a move it says should normalize gluten-free for consumers.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
Naturally Homegrown Foods’ Hardbite Chips brand has received non-GMO verification on two products, with the rest of the portfolio soon to follow, its CEO says.
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread,...
Flowers Foods has issued a voluntary recall across a range of its bakery products sold in four US states due to unlabeled milk content.
Snacks - particularly those using ancient grains – and baking mixes have been pushing the gluten-free sector forward, according to market research firm Mintel.
Processed food skepticism and fad dieting played a big part in the gluten-free boom, says the research director of Packaged Facts.
The market for gluten-free children’s food will be a big area for growth, predicts market research firm Mintel – but mainstream brands are yet to capitalize on the opportunity.
Peanuts, wheat and egg are among several allergens that continue to be a global public health issue, and so industry must act with caution when developing allergen-free products, warns a...
The future of snacks will be positioning them as part of a 'meal bridge' solution that hits on convenience, value, taste and health, says the marketing head at Snyder’s-Lance.
The founders of Bitsy’s Brainfood, which has launched a new line of childrens’ breakfast cereals to go with its cookies, used their experience as mothers and working with kids in...
The development of a new type of flour containing small amounts of allergen proteins bound to polyphenols could help to desensitise allergic people using 'food therapy', say researchers.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of...
Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.