SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Marigot mineral complex improves gluten-free bread texture

Irish mineral specialist Marigot's Aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of...

Researchers develop new nut allergen test

A research laboratory has developed new tests that enable processors to identify pine nuts and chestnuts in food, which could help protect consumers with allergies.

Weekly Comment

Allergens: no room for mistakes

It would be a mistake for governments and industry to misinterpret the recent progress in food allergen labeling as a final solution: there is much that yet remains to be...

Gluten-soy protein's potential for carb replacement

A gluten-soy protein isolate combination has significant potential as a carbohydrate replacer in cookies aimed at the low-carbohydrate diet sector, say researchers.

Gluten-free bread promises improved texture, taste

Scientists have developed a new variety of gluten-free bread suitable for consumers suffering from coeliac disease and boasting a longer shelf-life, increased nutritional value and better texture than products already...

Peanut gene breakthrough may lead to allergen free nuts

Scientists have identified a new gene in peanuts that codes for a protein with no apparent allergic effects, research that opens up the possibility of allergen-free GM nuts.

Fungus enzyme could lead to supplements for coeliacs

A newly identified enzyme can break down gluten molecules before they reach the small intestine, Dutch researchers have shown, and may offer hope for the management of coeliac disease using...

New on-site gluten test targets specialty food firms

A new credit-card sized gluten testing kit that can be used on site claims to provide food firms with a quick and cheap way to test for both low and...

Quest launches allergen free nut flavours

Flavour firm Quest has developed an allergen-free flavour range that perfectly mimics nut flavours without actually being derived from nuts.

Danisco launches allergen-free cultures range

Danisco has developed a new range of completely allergen-free antimicrobials and protective cultures that could help food makers achieve allergen-free products.

Natural enzyme could reduce peanut allergens, say scientists

New research may provide insight into how to reduce the allergenic properties of peanuts through the use of an enzyme found in certain fruit and vegetables, findings that could lead...

EU strengthens allergen labelling

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...

Gluten-free the key to boost craft bakery sales?

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...

New opportunities for gluten-free market

Consumer demand for gluten-free products continues to surge, presenting a significant opportunity for bakers targeting this niche market, writes Lorraine Heller.

Whole grain rice mix for gluten intolerant

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...

Rice bread mix to hit gluten-free market?

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...

New gluten-free bread highlights niche market

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...

New bakehouse goes gluten-free

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...

Growth in lupin flour hampered by allergen shadow?

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...

Support for Spanish coeliac sufferers

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...

New grain could target gluten intolerant consumers

Scientists on both sides of the Atlantic are researching a little-known cereal that could be used in breads for people with gluten intolerance. It has also been found to have...

Swiss retailer launches gluten-free range

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.

Threshold of allergen food ingredients needs more research

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...

New look ingredients labels highlight allergens

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...

Weighing up food allergen ingredients

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...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...