Steam takes baking to a whole new level, reducing costs for the baker, improving sustainability and more importantly, resulting in better-for-you baked goods.
Revival Einkorn – a new organic consumer brand dedicated to einkorn, a protein-packed ancient wheat variety with a gluten profile billed as ‘easier on the gut’ than modern wheat – is making its debut direct to consumer and in the pasta aisle at natural...
Colorado-headquartered Ardent Mills has inaugurated its ultramodern Port Redwing Mill in Gibsonton, Florida, which delivers real-time near-infrared analysis, automation enhancements and bolstered food safety capabilities.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
Novozymes has developed a enzymatic solution that makes it easier for bakers to handle dough and produce bread under warm and difficult climatic conditions.
Almost 10% of grain-based foods labelled as ‘gluten-free’ and over 35% of those that do not contain gluten by nature in India have been found to be contaminated with it, some up to 90 times more than permitted levels.
Arcadia Biosciences, a publicly-traded biotechnology firm focused on value-added food ingredients, has developed a non-GMO reduced wheat flour that contains 65% less gluten than traditional flour and performs like regular flour in food formulations.
Arcadia Biosciences will work with Bay State Milling again in 2020 to market its high-fiber wheat strain, after partner farmers harvested 4,000 acres of GoodWheat this year.
AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.
Arcadia Biosciences has appointed Randy Shultz as head of R&D to nurture its recently formed specialty genomics team and focus on the company’s wheat project with Ardent Mills.
Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free...
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
The Canadian organic food producer is recalling over 400,000 boxes of EnviroKidz cereals over concerns they may be contaminated with undeclared gluten (wheat and barley).
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
Tritordeum - the Mediterranean cereal that is sweeping up supporters for its nutritional, agronomical and organoleptic benefits - has added another accolade to its belt.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of Coeliac UK.
Understanding how the freezing process impacts wheat gluten proteins rather than whole gluten may enable better preservation of frozen dough, researchers say.
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 the human leukocyte antigen (HLA). But why do only a fraction of those with...
While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter, bosses at brand owner Boulder Brands have revealed.
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.
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 the
company a lead in providing fresh...
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.
