Gluten-Free Diet

Charles Speirs, baking science manager at Campden BRI

Dispatches from IBA 2012

Gluten-free bakery insights from Campden BRI

By Oliver Nieburg from Munich

UK research institute Campden BRI says that getting the baking temperature right is almost as important as selecting the right ingredients in achieving high quality gluten-free products.

Celiac disease may vary by ethnicity, study suggests

Celiac disease may vary by ethnicity, study suggests

By Caroline Scott-Thomas

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.

Industry needs to focus on educating consumers and developing innovative gluten-free offerings, according to Frost & Sullivan

Gluten-free: Room for education and innovation

By Kacey Culliney

The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.

Canadian government invests in controls for gluten-free foods

Canadian government invests in controls for gluten-free foods

By Caroline Scott-Thomas

The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.

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