UK retailer Sainsbury’s is putting the emphasis on allergens in the production of own-brand foods supplied to its stores, as part of its academy training.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
Cinnamon-based active packaging is a suitable alternative to modified atmosphere packaging (MAP) for gluten-free bread on both a microbiological and sensory basis, finds new research.
Reading Scientific Services Ltd (RSSL) said it has expanded its analytical capability to take into account the growing industry need for screening of food products for the presence of buckwheat protein material.
The US gluten-free cereals and bakery market is set for continued growth as big brands bid for a slice of the action with the launch of gluten-free products sold at the same price - and in the same aisles - as their conventional counterparts.
Following a UK release, bakery ingredients supplier Bakels said it is launching its new emulsifier free ‘clean label’ bread improver range on the wider European market.
Big interview: Bryan Scherer, R&D director, Penford Food Ingredients
New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.
A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins.
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
Gluten-free spaghetti with a high content of maize flour ticked all the boxes regarding sensory attributes and could be an alternative to conventional pasta due its superior nutritive value, claim scientists invovled in pasta research.
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
The UK’s Food Standards agency has reiterated its guidance to feed babies only breast milk or formula up to around six months of age, as there is evidence that there may be an increased risk of coeliac disease if gluten-containing foods are introduced...
Ingredients giant Agrana is investing €56m in a new wheat starch plant that will enable the company to enter the wheat gluten market for the first time
People with food allergies and intolerances in the UK have the more new products to meet their dietary needs than consumers in other major European markets, indicates data from Mintel, but there has been a general increase in launches across the EU in...
The food industry has a responsibility to label allergenic ingredients as big and bold as they can – but also not to over-egg the slimmest of slim possibilities that a trace amount of an allergen may have slipped into a product.
Retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims Euromonitor International.
Adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (HPMC) and improves its texture, claims new research.
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
Warburtons has pumped more than £2.5m into building a dedicated facility in Newburn to support the launch of a new eight-strong range of gluten-free products.
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
Significant progress on defining action levels/thresholds for the unintentional presence of allergens such as peanuts, milk and eggs is expected in 2012.
Computer vision offers benefits over conventional colour-measuring instruments for biscuit manufacturers in that it enables the analysis of the whole biscuit surface, and can effectively determine surface cracks and other defects, note Chilean researchers.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
American Key Food Products (AKFP) has applied for a patent for the production process of its gluten-free cassava flour and has begun initial production at its manufacturing facility in Brazil, the company has said.
A line of cookie, cracker and biscuit forming equipment has been upgraded to allow for different levels of hygiene requirements to suit various cleaning approaches and to eliminate the risk of allergen or pathogen cross-contamination, claims Baker Perkins.
Amaranth-based gluten-free products may be edging towards wider acceptance after German scientists provided key information on preparing amaranth-based sourdoughs.
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
Archer Daniels Midland (ADM) introduced its sorghum flour and whole grain sorghum flour at IFT in Chicago last week, intended to provide lower cost in use for gluten-free and whole grain applications.
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.
Modified starch from beans may improve the quality of fresh gluten-free bread, suggests new European research that promises improvements for products known for their crumbly texture.
A complex of protein fractions and enzymes that augments the effect of the gluten contained in wheat can upgrade low protein flour for use in bread and rolls, claims its developer, Mühlenchemie.
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Pure, uncontaminated oats do not cause adverse reactions in most people with celiac disease and gluten-free labeling guidelines should be revised to reflect this, Health Canada has suggested.
The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of...
Mixing seeds of the vinal plant with corn flour may produce gluten-free formulations with enhanced protein and antioxidant levels, says a new study from Argentina.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
