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.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of...
Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.
Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.
Unilever has withdrawn three varieties of its Slimfast bars due to a packaging mix-up.
UK bakery business Warburtons has ambitions to boost the gluten-free category and grow its market share as it rolls out gluten-free thins.
Organic and natural products giant Hain Celestial has acquired Rudi's Organic Bakery from Charterhouse Equity Partners in a $61.3m deal.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the...
Pidy has developed a line of gluten-free and dairy-free pastry cups for UK bakery manufacturers.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.
Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).
Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.
Snyder’s-Lance has re-introduced its Cape Cod White Cheddar popcorn and developed Sea Salt and Kettle Corn varieties, targeting the guilt-free snacking sector.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
A gluten-free ready mix using non-wheat sourdough ensures better taste and color in rice breads, says DeutscheBack.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates...
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the...
Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are...
Zego, a manufacturer of allergen-friendly snack bars, has launched wrappers and boxes with QR codes enabling consumers to keep tabs on allergen products.
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
How big is the US gluten-free retail market? And how should we define it? Depends who you ask.