SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > Suppliers

Read more breaking news

 

 

Improving taste and nutrition of gluten-free foods

By Caroline Scott-Thomas , 24-Mar-2010
Last updated on 24-Mar-2010 at 17:16 GMT2010-03-24T17:16:38Z

Improving taste and nutrition of gluten-free foods
Improving taste and nutrition of gluten-free foods
Loading the player...

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

Jennifer William, food marketing manager for the USA Dry Pea & Lentil Council, spoke to FoodNavigator-USA.com at last week's Research Chefs Association conference and expo about how peas, chickpeas and lentils are being embraced by food makers that are following the gluten-free trend.

Product development has extended beyond simply cutting gluten, to experimenting with higher protein, more nutritious grains and flours, while also seeking better textures for gluten-free products. And William said that the popularity of pea and lentil flours has grown as a result.

Related products

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

'It's business as usual': Davisco Foods on Agropur takeover

'It's business as usual': Davisco Foods on Agropur takeover

Polly Olson

Vice President of Business Development, Davisco Foods International

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

SFA head: ‘A little term called class action suits’ is prompting GMO removal

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Genetically modified organisms are safe and there is a need and place for them...

Could oats be the next gluten-free star?

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So...

Fed up: Probiotic research veteran issues global call to action

Fed up: Probiotic research veteran issues global call to action

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the...

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite...

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Sinéad Doherty, PhD

Founder, AnaBio Technologies

Tiny plants with huge potential: Introducing LENTEIN Plus and mankai

Tiny plants with huge potential: Introducing two new players to the plant-based protein market

Two firms that generated a lot of buzz at the IFT show this year...

Space... the final frontier for food science at Food Vision USA

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on...

Supermarket guru Phil Lempert explains semi-homemade

Supermarkets have an unbelievable opportunity to build on the semi-homemade category, says guru

The growing semi-homemade category offers an ‘unbelievable opportunity’ for retailers, as Millennials want to...

MycoTechnology at IFT, mushrooms can remove gluten from cereal crops

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the...

Solazyme spills the beans on its 'gamechanging' algal oil at IFT 2015

Solazyme makes algae oil to order: ‘We take a normal crop cycle and compress that into three days’

There are lots of pretty cool things about algae oil, from its clean flavor...

Lights, camera, action! Edible insects in focus at IFT 2015

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible...

Arla Foods Ingredients’ Nutrilac acid whey from waste to ingredient

Arla Foods Ingredients’ Nutrilac helps turn acid whey from waste to value-added ingredient

Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a...

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

NASA food science: Complete nutrition, emerging technologies, and the Mission to Mars

NASA is exploring all forms of cutting edge technology, from 3D printing to high...

More players are entering the drinkable soup category

More players are entering the drinkable soup category, which one says is the next big thing

The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes...

Subscription snack boxes cost-effective alternative to demonstrations

Subscription snack boxes are a cost-effective alternative to in-store demonstrations

Subscription snack boxes can be a cost effective alternative to in-store demonstrations, which often...

Key Industry Events