From 25 November, the new rules, introduced by EC Directive
89/2003, will require pre-packed foods sold in the European Union
to show clearly on the label if they contain any of 12 listed
allergenic foods as an ingredient.
The production of gluten-free products could be the way for craft
bakeries to increase sales, which are suffering in the face of
lower priced mass-produced goods from industrial bakeries,
according to German company Hanneforth Food...
Consumer demand for gluten-free products continues to surge,
presenting a significant opportunity for bakers targeting this
niche market, writes Lorraine Heller.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
A new bakehouse to be used exclusively to make gluten-free products
for those with special dietary needs has been opened by US-based
natural and organic supermarket Whole Foods Market, giving the
company a lead in providing fresh...
Earmarked as the next major competitor to soybean as a high protein
source, lupin flour, a food ingredient used in pasta and bread
products, has attracted attention from food safety officials in
Australia following reports of severe...
Spain's Food Safety Agency (AESA) has joined forces with FACE, the
organisation which supports the country's growing number of coeliac
sufferers, to ensure that foods labelled as suitable for those with
an intolerance to...
Migros, the Swiss food retailer, has launched a range of
gluten-free products aimed specifically at coeliacs, the first time
the co-operative group has catered for sufferers of the digestive
disease.
As food manufacturers and ingredients suppliers work towards tough
new rules on the labelling of food allergens, Europe's risk
assessment body concludes that current scientific evidence is
'insufficient to establish an intake...
European food manufacturers starting to get to grips with incoming
rules on food allergen labelling in the EU block face similar
adjustments in the US as the Senate clears new allergen laws this
week, writes Lindsey Partos.
Countdown to new rules for the labelling of allergen ingredients
begins with national governments and stakeholders in Europe getting
to grips with the small print before enforcement next year. The
Scottish food watchdog updates the...
Sourdough bread containing select bacteria may be tolerated by
patients with a rare digestive disease that causes gluten
intolerance, say Italian and Irish researchers. The new research
could provide new opportunities for food producers...
