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Gluten-free & Allergens

Gluten-free & Allergens

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.

Elafin for gluten toxicity faces GMO hurdle, says chief scientist

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...

News in brief

Pidy launches gluten-free pastry cups

Pidy has developed a line of gluten-free and dairy-free pastry cups for UK bakery manufacturers.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

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.

Middle East: The next gluten-free boom?

 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 wins first gluten free deal

Systech Illinois, which makes gas analysis instruments, has partnered with Ultrapharm gluten-free bakery to monitor its modified atmosphere packs (MAP).

Fria hungry for free-from expansion in UK

Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.

News in brief

Cape Cod targets ‘guilt-free’ snacking with popcorn line

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.

Middle East’s bakers get ready for free-from demand

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.

Professor: Gluten-free baking must not forget starch

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.

DeutscheBack extends gluten-free choice with rice bread sourdough mix

A gluten-free ready mix using non-wheat sourdough ensures better taste and color in rice breads, says DeutscheBack.

Who is the gluten-free consumer? Find out at the FoodNavigator-USA Forum: Gluten-free in Perspective

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...

How nutritious are gluten-free foods?

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...

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Special Edition: Gluten-free

Could oats be the next gluten-free star?

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...

Allergen-friendly snacks crunch into smart packaging

Zego, a manufacturer of allergen-friendly snack bars, has launched wrappers and boxes with QR codes enabling consumers to keep tabs on allergen products.

Special edition: Gluten-free

Culinary Tides: ‘Not only have we already hit the ceiling, the gluten-free bubble is already bursting’

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.  

Special edition: Gluten-free

What’s the size of the US gluten-free prize? $490m, $5bn, or $10bn?

How big is the US gluten-free retail market? And how should we define it? Depends who you ask.  

Special edition: Gluten-free

Weston Bakeries: I’m not sure there is a ceiling on the gluten-free market; if there is, we haven’t reached it yet

If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh...

Corn-based protein targets veggie health boom, says Penford R&D head

Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.

Special edition: Gluten-free

Four gluten-free myths debunked

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...

Special edition: Gluten-free

The lowdown on celiac disease, gluten sensitivity and celebrity wheat-bashing: In conversation with Dr Alessio Fasano

We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called...

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

Genius ‘suitably busy’ amid global expansion

Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.

Gluten-free rice bread: Best quality compromises GI levels

Optimizing volume and crumb texture in rice-based gluten-free bread leads to higher glycaemic index levels, finds research.

EU labelling overhaul to affect (nearly) all food companies: What’s in store?

The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find...

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