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.
Norwegian researchers have suggested that fructans are responsible for the gastrointestinal upset that occurs in people with non-coeliac gluten sensitivity (NCGS).
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Cracker brand Nairn’s is adding 20% extra product to its Gluten Free Wholegrain Crackers range in an attempt to wade off shrinkification, said CEO Marty Gray.
Canada’s celiac association has called for a global gluten-free definition following the success of a certification program in the North American nation.
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.
