Breaking News on Industrial Baking & Snacks

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.

Finsbury Food’s sales rise on cake exports and gluten-free growth

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...

Fortify gluten-free bread with calcium without quality loss, say researchers

Calcium salts can be added to gluten-free breads with the addition of inulin without affecting product quality, according to a study.

Fruit flours: A new nutritional and sustainable gluten-free alternative?

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.

Dr. Schar bites into giant US gluten-free market with new facility

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.

Summer innovation in the snacks arena: Bold, flavoursome and healthy

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 introduces wholegrain white flour with stronger gluten for reduced-cost baking

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.

Functional gluten-free biscuit developed using ancient cereal

Researchers have developed a functional biscuit from the ancient cereal teff flour that it claims is suited to celiac patients and sportsmen.

Lupin ‘super’ cereals: A new trend on the horizon?

A new high-content lupin cereal holds huge potential for the global health and gluten-free markets, according to its Australian developers.

Gluten-free: Room for education and innovation

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.

No single ingredient the solution for boosting gluten-free bread quality, finds review

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.

Sprouted soybean paste to plug gluten-free, low carb gap

Hungarian start-up Fitorex has a patented sprouted soybean paste that enables gluten-free, high protein and low carb bakery formulation; a market gap with high demands, it said.

Dispatches from Israel

GreenLite targets Europe with gluten free products

Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.

Halal specialist's chickpea snacks hold health appeal

US Halal specialist American Halal has launched a new chickpea snacks line under its Saffron Road brand that it says holds appeal to the ‘natural foods’ consumer as well as...

Canadian government invests in controls for gluten-free foods

The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to...

Inulin can up nutritional profile of gluten-free bakery if water binding can be mastered – study

Researchers claim to have found the key to preventing dough modification from inulin addition for functional gluten-free bakery.

Gluten free furore highlights inaccurate reporting

A recent expose of the cost of gluten free products on the National Health Service (NHS) drew on inaccurate reports, according to ‘free from foods’ authority Foods Matter.

No cuts to gluten free food prescriptions, say dieticians

The British Dietectic Association (BDA) has backed calls to provide free gluten free staples on prescription in the UK.

Frito-Lay plans its own gluten-free symbol

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.

Industry insider on challenges of gluten-free bakery 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.

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