Demand for gluten-free and non-allergenic bakery and snacks is continuing to surge. This is being fuelled by consumers with coeliac 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.
A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal...
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
The mainstream adoption of gluten-free diets is a movement on the way out, according to trends forecaster Suzy Badaracco, president of Culinary Tides.
Pulse-based, gluten-free crackers have untapped potential both in terms of consumer appeal and health benefits, claim researchers based at a Canadian food processing development centre.
Extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals, according to the findings of new research.
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
Datem emulsifiers with carefully chosen gums like xanthan may enhance the formulation of rice bread for the gluten-free market, says new research.
A cassava-based wheat flour replacement will appeal to bakery manufacturers keen to develop a wide selection of gluten-free products when it becomes available later this year, claims the US ingredient...
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
The Grain Foods Foundation (GFF) has distributed information to food manufacturers and marketers to help them deal with media enquiries about gluten-free diets and foods.
Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to the chief executive of British charity Coeliac UK.
Crackers made from the flour of chickpeas may contain between 3 to 6 times more iron than existing products, offering nutrient-rich options to the burgeoning gluten-free market.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
National Starch has moved into gluten-free bakery solutions with a new range of clean-label starches for use in gluten-free products for the North American market.
ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
In pace with growing consumer demand for gluten-free foods, US snack firm General Mills will roll out five new gluten-free formulations in the summer.