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SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber and beyond: Technical promise outshines nutritional value

Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.

SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber-rich bakery: What does the science say?

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.

UK celiac diagnosis rises fourfold in 20 years: Industry needs to step up, says Coeliac UK

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...

DISPATCHES FROM VITAFOODS EUROPE 2014

‘Boring’ bread needs clever labeling and flavor excitement: Mintel

Packaged bread is typically boring and lifeless but clever labeling and flavor innovation should reinvigorate the category, says a Mintel analyst.

GM wheat presents ‘attractive’ gluten-free opportunity: Review

Genetic modification (GM) of wheat genes to ‘silence’ protein fractions toxic to those with celiac disease holds promise for cereal development, researchers say.

Unilever withdraws Slimfast bars

Unilever has withdrawn three varieties of its Slimfast bars due to a packaging mix-up.

Warburtons guns for UK gluten-free supremacy

UK bakery business Warburtons has ambitions to boost the gluten-free category and grow its market share as it rolls out gluten-free thins.

Breaking news

Hain Celestial buys Rudi's Organic Bakery in $61.3m deal

Organic and natural products giant Hain Celestial has acquired Rudi's Organic Bakery from Charterhouse Equity Partners in a $61.3m deal. 

Two weeks to go! Register for FoodNavigator-USA’s Gluten-free in Perspective Forum

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.

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.  

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