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.
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.
Allergen labelling comes under the spotlight in the UK, with a new Food Standards Agency (FSA) survey aiming to get insight into the relevance of current approaches.
Finnish food group Raisio has revamped its Provena brand to reflect an increasingly international focus for its gluten-free business.
Formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research.
Australian food manufacturer Goodman Fielder Ltd is set to open a new dedicated gluten free bakery in Huntly, New Zealand next month in order to cater to the rising demand...
Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.
Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for...
UK retailer Sainsbury’s is putting the emphasis on allergens in the production of own-brand foods supplied to its stores, as part of its academy training.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
A new US gluten-free certification aims to meet consumer demand for genuine products that carry the claim, say the groups behind the programme.