SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Bart Ingredients: Nut in spices test may not be accurate

Testing which led to the recall of ground cumin because almond was found ‘may not be accurate’, according to Bart Ingredients.

SNACK-SIZED STORIES: NEWS TO MARCH 6 2015

Hall & Oates sue Haulin’ Oats and gluten-free pita chips debut Stateside

Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its...

British Specialist Nutrition Association rings leadership changes

The chief of the British Specialist Nutrition Association (BSNA) is passing the baton after 11 years with the infant, elderly, gluten-free and other specialty foods group.

Mornflake: Gluten-free oats will soon become competitive

The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.

Allergy alert widens as undeclared almond found in paprika

A recall in the UK due to paprika containing undeclared almond has widened an investigation into substitution with nut proteins as several EU nations have also warned consumers.

General Mills to roll out five gluten-free Cheerios products this summer

Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.

Ingredion targets flexitarians with high-protein pulse flours

Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.

Warburtons: Free-from sections often look like a ‘disaster zone’

Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.

Authentic Foods aims to “revolutionize” gluten-free baking with binder-free, fiber-packed flour blend

Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders. ...

Dispatches: ISM/ProSweets 2015

Döhler debuts gluten-free barley malt for bakery

Ingredients firm Döhler has developed a gluten-free barley malt extract that can enhance the taste, texture and visual appeal of baked goods.

20-year coeliac diagnosis timeline reveals social inequalities

The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are...

Sales of gluten-free products continue to grow double digits on quality, selection

Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts. 

The start-up era? Curious consumers and online shoppers help, says Mintel

The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.

Kellogg: Shoppers expect gluten-free in the free-from aisle

Kellogg will launch its gluten-free corn puffs into free-from sections of major UK retailers this month to align with shopper expectations, it says.

Patent Watch

General Mills eyes patent hat-trick for ready-to-bake gluten-free doughs

General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.

Glebe Farm Foods eyes Europe for gluten-free oat expansion

Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.

Gluten-free mug muffin start-up hungry to invigorate market

Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.

Sprouting for ‘superior’ gluten-free bread: Study

Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.

Kellogg NPD flurry: Gluten-free, protein and sprouted grains

Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.

Dispatches from Food Matters Live, London

Gluten-free health benefits? For those without an intolerance there's no proof, claim experts

Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.

Nestlé gluten-free cornflakes hit Europe

Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...

The gluten-free diet “fad” may be unsustainable

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

What does ‘may contain’ mean? Half of labelled products are allergen-free

Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.

Key Industry Events