The watchdog developed the Gluten Free Accreditation (GFA) scheme on peer-reviewed research and has established a rigorous process to ensure bakeries, cafes and other food establishments adhere to best practice for safe gluten-free catering.
Feeding America estimates that an additional 17.1 million people could face hunger in the next six months because of the pandemic, increasing the urgent need for food assistance. Meanwhile, the outbreak has placed a strain on companies like Aryzta, but...
The UK expert and consumer watchdog is inviting caterers and other industry professionals to take advantage of its 50 years of insight into all things gluten free through its updated online training course.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.
Coeliac UK and Innovate UK are inviting industry and academia to submit ideas on improving the detection and management of coeliac disease, as well as creating more nutritious and affordable gluten-free foods.
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac UK’s CEO.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of Coeliac UK.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of Coeliac UK.
The Association of European Coeliac Societies has adopted Coeliac UK’s gluten-free symbol as it looks to standardise gluten-free labelling across Europe.
Consumer demand for gluten-free products continues to surge,
presenting a significant opportunity for bakers targeting this
niche market, writes Lorraine Heller.