Gluten-free trend could fall like ‘a house of cards’
The mainstream adoption of gluten-free diets is a movement on the way out, according to trends forecaster Suzy Badaracco, president of Culinary Tides.
Niche market untapped for gluten-free pulse sourced crackers, claims R&D centre
Pulse-based, gluten-free crackers have untapped potential both in terms of consumer appeal and health benefits, claim researchers based at a Canadian food processing development centre.
Extrusion can boost fibre in gluten-free products, study
Extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals, according to the findings of new research.
Penford develops gluten-free ingredients for mainstream products
Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
Quinoa and buckwheat top nutrition tables for gluten-free
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
Datem may boost gluten-free formulations
Datem emulsifiers with carefully chosen gums like xanthan may enhance the formulation of rice bread for the gluten-free market, says new research.
New cassava-based flour boost for gluten-free bakers, says AKFP
A cassava-based wheat flour replacement will appeal to bakery manufacturers keen to develop a wide selection of gluten-free products when it becomes available later this year, claims the US ingredient supplier.
Oats may boost nutritional profile of gluten-free diets
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Egg foam may enhance gluten-free sourdoughs
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
Maltodextrin boosts quality of gluten-free bread: Study
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
GFF builds united front on gluten-free
The Grain Foods Foundation (GFF) has distributed information to food manufacturers and marketers to help them deal with media enquiries about gluten-free diets and foods.
Enzymes could enhance oat-based gluten-free breads
Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.
Strain breakthrough points to gluten-free sourdough
German scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations.
New gluten to offer formulation enhancements
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Big retail backs gluten-free
More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to the chief executive of British charity Coeliac UK.