While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
Canadian supplier Dealers Ingredients plans to debut its Profi one-stop solution for vegetarian protein and fiber fortification at the upcoming Institute of Food Technologists (IFT) trade show in Chicago.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Some 98% of diagnosed celiacs believe free-from products are too expensive and 84% say choice is limited, according to a survey from Cambridge Market Research.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Cumin products were recalled due to almond contamination prompting allergy concerns
The Canadian Food Inspection Agency (CFIA) has said initial results which prompted cumin products to be recalled for containing almond were wrong and positive readings were caused by mahaleb.
Health food store Holland & Barrett is making free-from food a priority, improving availability and convenience with the opening of 50 dedicated stores in the UK.
Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.
From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends Forum covered a lot of ground. Here are some of...
Egg yolk granules can be used in gluten-free muffins to significantly reduce cholesterol and fat content, but further R&D is needed to overcome texture difficulties, find researchers.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
The chief of the British Specialist Nutrition Association (BSNA) is passing the baton after 11 years with the infant, elderly, gluten-free and other specialty foods group.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
A recall in the UK due to paprika containing undeclared almond has widened an investigation into substitution with nut proteins as several EU nations have also warned consumers.
Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts.
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...
The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the Whole Grains Council Oldways Whole Grains: Breaking Barriers...
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have reported.
