A new credit-card sized gluten testing kit that can be used on site
claims to provide food firms with a quick and cheap way to test for
both low and high levels of the allergen in their products.
Danisco has developed a new range of completely allergen-free
antimicrobials and protective cultures that could help food makers
achieve allergen-free products.
New research may provide insight into how to reduce the allergenic
properties of peanuts through the use of an enzyme found in certain
fruit and vegetables, findings that could lead to the development
of "hypoallergenic peanut...
From 25 November, the new rules, introduced by EC Directive
89/2003, will require pre-packed foods sold in the European Union
to show clearly on the label if they contain any of 12 listed
allergenic foods as an ingredient.
The production of gluten-free products could be the way for craft
bakeries to increase sales, which are suffering in the face of
lower priced mass-produced goods from industrial bakeries,
according to German company Hanneforth Food...
Consumer demand for gluten-free products continues to surge,
presenting a significant opportunity for bakers targeting this
niche market, writes Lorraine Heller.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
A new bakehouse to be used exclusively to make gluten-free products
for those with special dietary needs has been opened by US-based
natural and organic supermarket Whole Foods Market, giving the
company a lead in providing fresh...
Earmarked as the next major competitor to soybean as a high protein
source, lupin flour, a food ingredient used in pasta and bread
products, has attracted attention from food safety officials in
Australia following reports of severe...
Spain's Food Safety Agency (AESA) has joined forces with FACE, the
organisation which supports the country's growing number of coeliac
sufferers, to ensure that foods labelled as suitable for those with
an intolerance to...
Scientists on both sides of the Atlantic are researching a
little-known cereal that could be used in breads for people with
gluten intolerance. It has also been found to have cancer-fighting
compounds.
Migros, the Swiss food retailer, has launched a range of
gluten-free products aimed specifically at coeliacs, the first time
the co-operative group has catered for sufferers of the digestive
disease.
