Breaking News on Industrial Baking & Snacks

Gluten-free & Allergens

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.


ADM collaborates with Nuseed Americas to develop sorghum flours

Archer Daniels Midland Company (ADM) has developed two ‘premium’ sorghum flours through collaboration with US seed firm Nuseed Americas.

Ancient grains can improve extruded snacks: Study

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.

UPDATE: High protein ‘super’ cereal targets global obesity epidemic, says developer

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.

Gluten-free taste improvements spur market growth

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...

Gluten-free Twinkies: A money-making move?

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.

Beans, peas, lentils: From ‘poor man’s meat’ to the hottest gluten-free ingredients?

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...

Gluten-free still untapped in in-store bakeries, says Ulrick & Short

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.

How sustainable is quinoa?

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.

No way! Its Gluten Free: GreenLite set for US gluten-free brand launch

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 consider the US gluten-free boom, analyst warns

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 up 60% YoY, while 4% of US restaurants now offer gluten-free options, says GrubHub

Gluten-free takeout orders have grown almost 60% since April 2012, according to digital food ordering service GrubHub.

Specially bred canary seeds celiac safe, find scientists

A new variety of hairless canary seed specifically bred for human consumption qualifies as gluten-free, scientists find.

Embassy Flavors CEO: ‘We’re closing the taste gap between regular and gluten-free products’

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...

Smart loaf? Start-up seeks partner to upscale zero carb gluten-free bread production

US start-up Smart Baking Company is looking to strike a partnership to upscale production of its patent-pending zero carbohydrate gluten-free bread.

Big interview: Steve Hughes, CEO, Boulder Brands

Boulder Brands CEO: ‘I’ve been following food trends for 30 years and I’ve never seen anything like gluten-free ‘

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...

Let’s not search for the perfect ‘miracle’ gluten-free substitute: Real Bread Campaign

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.

EU Parliament set for June 11 vote on PARNUTS reform

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...

Egg and dairy free demands mount on top of gluten-free, says Foodstuffs New Zealand

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.

US-made gluten-free pasta is ‘good opportunity’, says Harvest Innovations

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, club and foodservice: The next big growth opportunities for gluten-free?

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...

Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off

Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.

News in brief

US gluten-free firm snaps up British bakery

US business Boulder Brands has acquired Cheshire gluten-free baking businesses Davies Bakery, previously part of Frank Roberts and Sons.

Gluten-free app could drive nutrition innovation, says research fellow

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 promise stopped short by processing shortfalls, review

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.


Room to grow: Bakery sector fiber health claims

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...

Key Industry Events