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Gluten free

The market for gluten-free products has rocketed as celiac disease has become better diagnosed, and gluten-free diets for perceived health benefits have increased in popularity. The challenge for food manufacturers is in formulating products with flavor and sensory aspects that consumers will enjoy.

Corn protein a step toward ‘holy grail’ for gluten-free bread, say researchers

02-Dec-2010 - Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).

Cassava starch may improve gluten free bread

23-Sep-2010 - The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.

‘Novel and competitive’ starter cultures identified for gluten-free sourdoughs

26-Aug-2010 - Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.

Gluten-free chestnut flour could add nutritional value

10-Aug-2010 - Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.

Sorghum flour for economical gluten-free nutrition

27-Jul-2010 - Archer Daniels Midland (ADM) introduced its sorghum flour and whole grain sorghum flour at IFT in Chicago last week, intended to provide lower cost in use for gluten-free and whole grain applications.

Rice malt shows potential for gluten-free beer

07-Jun-2010 - Malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, Italian researchers report.

Common protein could boost gluten-free rice bread: Study

02-Jun-2010 - 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.

Health Canada seeks comments on gluten-free labeling revision

14-May-2010 - 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.

Improved gluten-free and with oats and enzymes: Study

05-May-2010 - The next generation of gluten-free products may be achieved with sourdough technology and better processing of oats, according to the EU’s HealthGrain project.

Gluten-free diets show no benefits for autism: Review

20-Apr-2010 - 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.

Buckwheat flour potential expands for gluten-free bread options

15-Apr-2010 - A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.

Finnish bid to boost gluten-free bread quality

09-Apr-2010 - Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of Helsinki.

Improving taste and nutrition of gluten-free foods

24-Mar-2010 - As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.

Gluten-free trend could fall like ‘a house of cards’

23-Mar-2010 - The mainstream adoption of gluten-free diets is a movement on the way out, according to trends forecaster Suzy Badaracco, president of Culinary Tides.

Niche market untapped for gluten-free pulse sourced crackers, claims R&D centre

12-Mar-2010 - Pulse-based, gluten-free crackers have untapped potential both in terms of consumer appeal and health benefits, claim researchers based at a Canadian food processing development centre.

Extrusion can boost fibre in gluten-free products, study

16-Feb-2010 - Extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals, according to the findings of new research.

Penford develops gluten-free ingredients for mainstream products

11-Feb-2010 - Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.

Quinoa and buckwheat top nutrition tables for gluten-free

10-Feb-2010 - The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.

Oats may boost nutritional profile of gluten-free diets

08-Jan-2010 - 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.

Maltodextrin boosts quality of gluten-free bread: Study

27-Oct-2009 - Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.

GFF builds united front on gluten-free

13-Oct-2009 - 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.

Challenges and benefits of gluten-free labeling laws

11-Sep-2009 - Allergen labeling has come a long way, but a US study of food labels last month found that ambiguities are still prevalent. FoodNavigator-USA.com examines the current position on gluten-free labeling rules.

Science rises to the gluten-free challenge

10-Sep-2009 - The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.

FDA issues draft guidance on gluten-free beer labeling

20-Aug-2009 - The Food and Drug Administration (FDA) has issued draft guidance on the labeling of beers made with grains other than malted barley and hops, such as sorghum, rice or corn, the agency said on Wednesday.

Give parents a break over gluten-free foods, says nutrition expert

23-Jul-2009 - Many American parents are seeking out gluten-free foods, often without diagnosis of celiac disease, according to a new report – but nutrition and public policy expert Marion Nestle says it is not a concern.