Researchers at Florida State University have found that key proteins in cashew nuts survive even after processing, which may lead to more accurate detection of allergens in mixed ingredient food processing environments.
Ambitious Russian grain processor PAVA spears higher margin value-added ingredients, announcing plans to break ground on a grain fractionation plant for the production of wheat gluten, starches and syrups.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
Baking gluten-free breads for the ever-growing coeliac population
may be possible using brown rice and buckwheat flours and adding
the transglutaminase enzyme, according to results of a European
The US Food and Drug Administration (FDA) has given a natural baked
goods manufacturer 15 days to provide information on changes made
to its allergen labelling policy for some of its bread products or
face a possible injunction.
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...