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.
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.
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 meeting.
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 texture, nutrient quality and shelf-life of gluten-free...
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.
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.
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.
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 Embassy Flavors.
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 “in fourth gear” - and the economy was in the doldrums.
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.
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 with the likely ratification.
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.
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 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 the sector: Udi’s and Glutino.
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
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 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.
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 – but options do exist.
Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group, which conducted a consumer survey in January 2013.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
Special edition: Free-from foods (gluten-free, dairy-free)
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Revision of the laws governing specialist food products like sports foods, infant foods and gluten-free foods is set for a final vote in the European Parliament in December or January, 2013, with the leading industry group broadly welcoming the passage.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.
General Mills has issued a voluntary recall on a single day’s production of Almond Nature Valley Sweet & Salty Nut Granola Bars as it may contain unlisted allergens.
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Adding rice bran to a rice flour-based gluten-free bread recipe could boost fiber content and improve the sensory acceptance and shelf life, according to researchers.
Limagrain Céréales Ingrédients (LCI) has introduced a maize-based nut substitute ingredient to add a nutty taste and texture to food products without introducing nut allergens to food facilities.
Stronger efforts are needed to educate the public about reasons for adopting a gluten-free diet, as many Americans are cutting gluten in an effort to lose weight, says Arizona State University professor Dr. Glenn Gaesser, an exercise physiologist and...
