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Trends > Gluten free
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.
Drug, club and foodservice: The next big growth opportunities for gluten-free?
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...
Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
Top US food retailers in talks to roll out merchandising scheme helping shoppers make ‘more informed choices’
A merchandising system enabling retailers to highlight products containing pre-selected health and wellness attributes from whole grains to gluten-free via customized shelf tags and other tools will be rolled out...
Sorghum: The next big gluten-free grain?
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.
Sorghum is celiac-safe: Study
The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.
Pea protein shows potential for gluten-free formulations
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.
Puffed and toasted ancient grains plug unique texture and flavor demands, says ConAgra Mills
Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.
News in brief
30% of US adults trying to cut down on gluten, claims NPD Group
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...
Big interview: Ingrid Hirstin Lazcano, CEO, Andean Dream
Ancient grains, Andean dreams and space food: How one quinoa cookie firm hit the big time
A technical paper produced by NASA in 1993 observes: "While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant...
Junk food consumption in pregnancy may lead to childhood junk food addiction: Study
Tucking in to lots of junk food during pregnancy might help to ease those pregnancy pangs, but consumption of an unhealthy diet can pre-program unborn children’s preference for junk food...
Scientist: Increase in celiac disease is not a result of wheat breeding
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and...
Mixing has ‘major influence’ on gluten-free bread quality – study
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in...
From non-GMO to Gluten-Free: Sales of natural products with third party certifications surge in 2012
Sales of natural products featuring third party certifications surged in 2012, according to new data from SPINS, with non-GMO project verified products leading the charge (+18%), followed by Fair Trade...
Report reveals ‘explosion’ of gluten-free items on limited service restaurant menus
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service...
New egg white replacer to benefit gluten-free formulators, says Penford Ingredients
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
Beverage firms must ‘redefine age’ to boost 2013 growth: Leatherhead Food Research
Food and beverage companies need to ‘redefine’ the concept of age in 2013 to seize specific growth opportunities presented by older consumers, according to Leatherhead Food Research.
Smart Balance changes name to Boulder Brands
Heart healthy spreads and gluten-free giant Smart Balance has changed its name to Boulder Brands.
Trend spotting gallery: What’s hot and what’s not as we head into 2013?
From coconut water, to Greek yogurt, gluten-free, veggie proteins, dairy-alternatives, non-GMO and whole grains; what were the biggest trends of 2012, and what’s on the menu for 2013?
2012 in food science: Is phosphorus the new trans-fat? HFCS, GMOs, organics, gluten sensitivity and measuring calories...
From new research into the relationship between excess dietary phosphorus and the risk of cardiovascular disease to questions over the accuracy of how we currently measure calories, 2012 was an...
Gluten free ‘most popular approach to weight loss’ for 2013 (but it doesn’t work, say dietitians)
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 -...
Gluten-free festive bake-off: Quality vs nutrition
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Celiac-safe wheat? Traditional grains may have gluten-free potential despite negative study findings
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
News in brief
FDA seeks public comment on setting thresholds for the big eight food allergens
The Food and Drug Administration (FDA) has set up a Federal Register Docket requesting data and other information to determine whether it can establish threshold levels for the 'big eight'...
Special edition: Free-from foods (gluten-free, dairy-free, nut-free)
Gluten-free baking the next generation: Whole grains, ancient grains and clean labels
The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve...
Special edition: Free-from foods (gluten-free, dairy-free)
Mary’s Gone Crackers founder: ‘There’s enough gluten-free junk on the market already. I want to make something I would want to buy…’
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe...
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