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Trends > Gluten-free & Allergens
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.
Sprouted soybean paste to plug gluten-free, low carb gap
Hungarian start-up Fitorex has a patented sprouted soybean paste that enables gluten-free, high protein and low carb bakery formulation; a market gap with high demands, it said.
Dispatches from Israel
GreenLite targets Europe with gluten free products
Israel's bakery firm GreenLite is taking its gluten free products to the European market for the first time later this year, premiering at trade show Sial.
Halal specialist's chickpea snacks hold health appeal
US Halal specialist American Halal has launched a new chickpea snacks line under its Saffron Road brand that it says holds appeal to the ‘natural foods’ consumer as well as...
Canadian government invests in controls for gluten-free foods
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to...
Inulin can up nutritional profile of gluten-free bakery if water binding can be mastered – study
Researchers claim to have found the key to preventing dough modification from inulin addition for functional gluten-free bakery.
Gluten free furore highlights inaccurate reporting
A recent expose of the cost of gluten free products on the National Health Service (NHS) drew on inaccurate reports, according to ‘free from foods’ authority Foods Matter.
No cuts to gluten free food prescriptions, say dieticians
The British Dietectic Association (BDA) has backed calls to provide free gluten free staples on prescription in the UK.
Frito-Lay plans its own gluten-free symbol
The world’s largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations.
Industry insider on challenges of gluten-free bakery
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
Gluten free ‘does not have long term legs’, says trend expert
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research...
News in brief
Mislabeled milk allergen sparks US cream puff recall
US firm Crème Curls Bakery has recalled some of its vanilla cream puff products because the source of sodium caseinate, a milk derivative, is not labelled on the product, putting...
Gluten free bakery potential for Solanic’s potato protein isolates after SA GRAS approval
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers...
Tannins show promise for allergen-free peanut products
The use of tannic acid could help to reduce the allergic potential of products that contain peanut proteins, say researchers.
CODEX-sanctioned gluten testing method may ‘underestimate’ values in hydrolysed foods such as beer, researcher claims
Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their...
Gluten free diets may be unnecessary for many, suggest researchers
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the...
News in brief
Kellogg launches gluten-free Rice Krispies in Canada
Kellogg has introduced Rice Krispies Brown Rice gluten-free cereal across Canada to complement the original variety.
Manufacturers should use pulse flours to fill nutrient gaps in gluten-free products, says dietician
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
General Mills boosts natural foods portfolio with gluten free snacks deal
General Mills has boosted its presence in the natural foods market with the acquisition of Massachusetts-based gluten free snack foods firm Food Should Taste Good for an undisclosed sum.
Tereos claims protein-rich wheat gluten gives added chew for healthy cereal bars
Using wheat gluten as a texturiser in cereal bars can produce products high in protein that are fit for the healthy snacking market, according to ingredients firm Tereos Syral
Push for universal gluten-free symbol in Europe
The Association of European Coeliac Societies has adopted Coeliac UK’s gluten-free symbol as it looks to standardise gluten-free labelling across Europe.
Potential for reduced glycaemic breakfast cereals with alternative flours, finds study
Using amaranth, millet or buckwheat flour to replace traditional flours can lower the glycaemic response in extruded breakfast cereals spelling opportunities for manufacturers, according to a study.
EC gluten-free labelling regulations enter full force
A European Commission regulation requiring products labelled ‘gluten-free’ to contain below a maximum gluten content level came into full force yesterday.
Warburtons coy on expansion plans as growth in gluten-free and Eastern Europe booms
British bakery firm, Warburtons, has announced plans to invest and diversify its business over the next ten years, both in the UK and abroad as it sees strong performance in...
Chickpea flour plugs nutritional gap in gluten-free products
A new long-life flour ingredient derived from chickpeas enables gluten-free ready meals, biscuits, pastry, bakery, snacks and cereals, claims developer Limagrain Céréales Ingrédients (LCI).
Gluten-free flour enhances dough hydration for premium bakery – National Starch
Ingredients firm National Starch has launched a gluten-free flour that it claims can boost dough hydration and improve functionality compared to gluten-free starches typically used in premium bakery goods.
