Claiming 'free from' is not a light statement to make. Lives depend
on it. As scientific progress questions the validity of such
claims, it is time to establish exact guidelines and communicate
these to people for whom ingredients...
With the market for gluten-free products growing rapidly around the
world, many opportunities are opening for industry, but work still
needs to be done on taste and texture, experts told attendees at
IFT Food Expo.
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
It would be a mistake for governments and industry to misinterpret
the recent progress in food allergen labeling as a final solution:
there is much that yet remains to be done, for the well-being of
both consumers and manufacturers.
Scientists have developed a new variety of gluten-free bread
suitable for consumers suffering from coeliac disease and boasting
a longer shelf-life, increased nutritional value and better texture
than products already available.
A newly identified enzyme can break down gluten molecules before
they reach the small intestine, Dutch researchers have shown, and
may offer hope for the management of coeliac disease using oral