Gluten-free & Allergens

Fria should hold appeal in the UK market because it's a frozen range that covers many baked good items, its export manager says

Fria hungry for free-from expansion in UK

By Kacey Culliney

Scandinavian frozen free-from major Fria will ramp up its UK presence over 2014, focusing on major retailers in particular, its export manager says.

Starch behaves differently in wheat breads and gluten-free and so manufacturers need to watch out, warns a gluten-free cereal expert

Professor: Gluten-free baking must not forget starch

By Kacey Culliney

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Gluten-free pasta tends to be lower in fat, calories and sugars than standard pasta

How nutritious are gluten-free foods?

By Caroline SCOTT-THOMAS

One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?

Gluten-free bakery, oats the next big star?

Special Edition: Gluten-free

Could oats be the next gluten-free star?

By Kacey Culliney

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?

If gluten-free bakery moves into mainstream retail space, careful considerations must be made, warn experts

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

By Annie-Rose Harrison-Dunn

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Four gluten-free myths debunked

Special edition: Gluten-free

Four gluten-free myths debunked

By Maggie Hennessy

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains. 

Genius moved into the UAE this year as part of an ambitious international expansion strategy to hit on global gluten-free opportunities

Genius ‘suitably busy’ amid global expansion

By Kacey Culliney

Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.

IBIE 2013 Educational Sessions: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…

Canada’s gluten-free market surges: Packaged Facts

Canada’s gluten-free market surges: Packaged Facts

By Maggie Hennessy

Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free Foods in Canada'.

Europe bakery NPD strongest globally: Most innovative products

Europe no.1 in the global bakery innovation race

By Kacey Culliney

Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products? 

Japanese bean takes hold of Europe

Is azuki the next big bean?

By Annie-Rose Harrison-Dunn

The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing...

Gluten-free taste improvements spur market growth

Gluten-free taste improvements spur market growth

By Caroline SCOTT-THOMAS

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.

A gluten-free Twinkie variant or bite sized options would be a clever move, says analyst

Gluten-free Twinkies: A money-making move?

By Kacey Culliney

A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.

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