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.
The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free...
Gluten-free products’ health benefits can be combined with environmental advantages, says an industrial-academia pact looking into boosting sustainability practices whilst improving the products’ nutritional value.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.