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.
Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.
A newly developed cereal high in protein and fiber but low in fat, salt and sugar has hit the market to tackle the global obesity epidemic, its developer ViSalus says.
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual...
A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.
Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the...
The bakery sector has taken strides in gluten-free, but there remains immense potential for in-store bakeries to better tap into the sector, says UK ingredients firm Ulrick & Short.
Interest in quinoa has surged among consumers in Europe and the United States – but the rapid increase in its popularity has also given rise to concerns about sustainable production.
Israeli gluten-free specialists GreenLite are set to launch its new branded bread products to the US market next month, with a European roll out on the horizon too.
Grupo Bimbo must take heed of the booming gluten-free trend as it moves to invest heavily in the US market, says an analyst.
Gluten-free takeout orders have grown almost 60% since April 2012, according to digital food ordering service GrubHub.
A new variety of hairless canary seed specifically bred for human consumption qualifies as gluten-free, scientists find.
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of...
US start-up Smart Baking Company is looking to strike a partnership to upscale production of its patent-pending zero carbohydrate gluten-free bread.
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running...
Understanding why consumers have adverse reactions to certain types of bread should be researched, instead of searching for some miracle gluten-free replacement, says The Real Bread Campaign.
The long-awaited reform of EU rules governing ‘special’ foods like baby and gluten-free foods, is imminent with a June 11 vote to mandate the changes – and most stakeholders satisfied...
Sales of gluten-free bread and cereal in New Zealand are surging, but consumers are increasingly demanding egg and dairy free options too, according to grocery distributor Foodstuffs.
A new partnership between Heartland Harvest (Illinois) and Harvest Innovations (Iowa) is set to deliver new gluten-free pasta to the food industry, tapping into a substantially growing sector.
Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in...
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
US business Boulder Brands has acquired Cheshire gluten-free baking businesses Davies Bakery, previously part of Frank Roberts and Sons.
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products...
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.