Gluten-free & Allergens

IAG has launched NuBana N200 banana flour that contains a high level of health-beneficial resistant starch. Pic: IAG

Gluten-free green banana flour high in RS2 could cut down waste

By Gill Hyslop

US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...

Ingredion's researchers have created a range of clean-label tapioca flours that it is launching globally. Pic: ©iStock/Boonchuay1970/fototips

Ingredion launches range of clean label tapioca flours

By Gill Hyslop

Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.

The growth of frozen baked goods is expected to surpass pastries in the US in 2018. Pic: Creative Commons CC0.

Gluten-free trend fuels private-label pastries growth in US: Euromonitor

By Douglas Yu

Strong US consumer interest in natural and gluten-free products has led to a resurgence of the bakery section - especially private-label pastries - but the growth of the frozen baked goods is expected to eventually surpass pastries, says Euromonitor International.

Globally, few shoppers are interested in gluten=free products because of gluten intolerance, however, the trend has become mainstream. Pic: ©iStock/Highwaystarz-Photography

Gluten-free surges into mainstream despite challenges

By Gill Hyslop

Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.