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.
Retailers have helped to fuel the “gluten-free food boom” for bakery and other products, in moving the category from a medical niche into the mainstream health and wellness food empire claims Euromonitor International.
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
Baked goods and food manufacturers should focus on boosting the nutritional content of gluten-free products as well as enhancing texture and taste at the formulation stage, argues a leading nutritionist.
Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success.
Both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
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.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
The Grain Foods Foundation (GFF) has distributed information to food manufacturers and marketers to help them deal with media enquiries about gluten-free diets and foods.
More demanding consumers and opportunity-hungry retailers are driving innovation in the gluten-free market, according to the chief executive of British charity Coeliac UK.
Formulating gluten-free breads with common emulsifiers may delay the staling of the products, leading to longer shelf-life, according to new research from Germany.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial...
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.
Costs to the bakery industry imposed by proposed rules from Brussels on gluten-free foods come into focus with the UK's Food Standards Agency (FSA) calling on views from stakeholders.
Global food manufacturer General Mills last week said its US Rice
Chex cereal will from now on be gluten-free, as part of the firm's
plans to target the ever expanding free-from market.
A newly identified enzyme can break down gluten molecules before
they reach the small intestine, Dutch researchers have shown, and
may offer hope for the management of coeliac disease using oral
supplements.
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.
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...
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...
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.