Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic...
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
A group of international researchers called the Doggie Bag Study Group has found that gluten ingestion is often common, even among consumers who make a concerted effort to avoid it.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
The Food Safety and Standards Authority of India (FSSAI) is developing directives on the labeling of gluten-free products to correct the lack of information of the wheat allergy in the country.
The Federation of Coeliac Associations of Spain (FACE) has pledged to use the European licencing system Espiga Barrada (the Crossed Grain Trademark) from 2020.
Gluten-free awareness organizations have criticized Party City’s recent Super Bowl TV commercial in which an actor makes a comment that offends people suffering from celiac disease or who are gluten intolerant.
Canada’s celiac association has called for a global gluten-free definition following the success of a certification program in the North American nation.
The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the globe. But do you or a colleague have what it takes to be recognized by your peers?
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an early sign of celiac disease called celiac disease autoimmunity (CDA) by age five.
If the size of the US gluten-free market is hard to pin down as everyone measures it differently, few doubt that its double-digit growth seems set to continue - at least for the next 2-3 years - according to experts at the FoodNavigator-USA Gluten Free...
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they carry on buying them, or are current growth rates unsustainable?
The US Food and Drug Administration’s (FDA) decision to change the ruling on gluten-free food labeling has been welcomed by the Celiac Disease Foundation (CDF).
After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no surprises, but will bring certainty to a market in which many firms have...
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
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.
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.
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...