If the size of the US gluten-free market is hard to pin down as everyone measures it differently, few doubt that its double-digit growth seems set to continue - at least for the next 2-3 years - according to experts at the FoodNavigator-USA Gluten Free...
Facebook campaign to choose 100 people for gluten-free product
A former BBC director who owns The Black Farmer, a gluten free brand known for its pork sausages, has launched a special edition Pork, Bramley Apple & Cider pack dedicated to its fan-base this month.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Food processing and packaging firms are increasingly impacted by consumers’ desire to avoid gluten, dairy, soy, and other ingredients, according to Packaged Facts.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh bakery range across Canada and the US.
Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains.
A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those with celiac disease or gluten sensitivity.
Celiac consumers care first and foremost about value for money; significantly ahead of sensory properties like taste and texture, finds new Leatherhead research.
Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they carry on buying them, or are current growth rates unsustainable?
Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free Foods in Canada'.
Food manufacturing jobs have soared in July after renewed consumer interest in gluten-free products, according to ISM (The Institute for Supply Management).
The US Food and Drug Administration’s (FDA) decision to change the ruling on gluten-free food labeling has been welcomed by the Celiac Disease Foundation (CDF).
After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no surprises, but will bring certainty to a market in which many firms have...
Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the texture, nutrient quality and shelf-life of gluten-free...
Israeli gluten-free specialists GreenLite are set to launch its new branded bread products to the US market next month, with a European roll out on the horizon too.
The enormous potential of the gluten-free bakery sector will grow even more when the gap between regular and gluten-free products is closed for taste and freshness, says the CEO of Embassy Flavors.
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running “in fourth gear” - and the economy was in the doldrums.
A new partnership between Heartland Harvest (Illinois) and Harvest Innovations (Iowa) is set to deliver new gluten-free pasta to the food industry, tapping into a substantially growing sector.
Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in the sector: Udi’s and Glutino.
Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group, which conducted a consumer survey in January 2013.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
A maximum threshold of 20 mg of gluten contamination per kilogram of food marketed as gluten-free has been successful in protecting coeliac consumers in Europe, according to a new study published in the American Journal of Clinical Nutrition.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
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.
Stronger efforts are needed to educate the public about reasons for adopting a gluten-free diet, as many Americans are cutting gluten in an effort to lose weight, says Arizona State University professor Dr. Glenn Gaesser, an exercise physiologist and...
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.
Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
UK-based bakery firm Finsbury Foods has announced improved sales in a trading update for the full financial year today as exports in its cake division are helped by its European joint venture and gluten-free products excel.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
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.
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.
The world’s largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations.
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas.
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the condition, according to a commentary published in the Annals...
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
Swiss bakery firm Jowa, a subsidiary of Migros, is investing more than CHF 5, (EUR4.1 million) in a production centre in Huttwil for gluten-free bakery and pasta products.
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.