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Trends > Gluten free

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.

US gluten-free retail sales rose 11% in 2015; will slow to +6% in 2016, says Packaged Facts

US retail sales* of gluten-free products rose 11% in 2015 and are predicted to rise a more modest 6% to $1.66bn in 2016, according to a new report from Packaged...

Tolerant Foods poised to be top contender in legume pasta category

The seven-person company is making big strides in a young but rapidly growing category, establishing itself as one of the ‘Best for the World’ food items according to research company...

Wink frozen desserts offer one-two punch of allergen-friendly and better-for-you, founder says

Consumers with food sensitivities often face an unenviable choice in the frozen dessert aisle: Buy something that could trigger a reaction, or opt for an allergy-friendly product loaded with more...

60-second interview, Beneo: Is rice still the first choice in gluten-free recipe formulation?

Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with...

Allergen-friendly, free-from claims offer marketing potential beyond conventional food, beverage

With the number of Americans with food allergies and sensitivities increasing, free-from claims have become du jour in the conventional food and beverage space, but they remain relatively rare in...

Quinn Snacks removes more than gluten from pretzels, shows consumers its supply line

Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list. 

The lowdown on food allergy and intolerance: In conversation with Dr Steven Taylor

Most researchers agree that the prevalence of food allergies is increasing in the US. Yet the amount of money spent on finding out why is surprisingly low, says one food...

Food allergy 101: Are you up to speed?

Food allergy is on the rise in many countries, but how many people are impacted in the US? We've collected some facts and figures from Food Allergy Research and Education...

We've just got into 1,700 Walmart stores with paleo, organic and gluten free meals

Beetnik CEO: ‘I’m a chef. If someone doesn’t like my product, I take it super-personally’

Most successful entrepreneurs combine limitless self-belief and a thick skin, says Beetnik Foods founder David Perkins, but they’re also human: “As a chef, I know everyone’s tastes differ, but this...

Leadbetter's realigns to focus on allergy-friendly manufacturing: ‘Our growth curve is very steep’

San Francisco-based Leadbetter’s Bake Shop has stopped making English muffins, its flagship product, and changed its name to Better Bakeries as it focuses on building an allergy-friendly food manufacturing and...

Veggies in disguise? Outer Aisle Gourmet plays stealth health card with cauliflower-based grain-free sandwich thins, pizza crust

Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle...

ADM purchases specialty pasta maker Caterina Foods

 Archer Daniels Midland Company  (ADM) has purchased the assets of Caterina Foods, a toll manufacturer of specialty gluten-free and high-protein pastas.

Three overlooked “superfoods” rising in popularity thanks to innovative formats

Superfoods are no longer restricted to exotic and hard to find plants in under-developed countries. Rather, the latest batch comes from a little closer to home and likely already are...

From grain-free to grass-fed: What is driving growth in natural, organic and specialty foods?

With Expo East around the corner, food investment specialists Whipstitch Capital and Silverwood Partners have both released reports exploring the growth drivers in natural, organic and specialty foods. Checkout our...

'First' entirely gluten-free dining hall opens on US college campus

Kent State University claims to have opened the first certified gluten-free dining hall on a college campus.

Elevation Brands CEO: Gluten-free bakery is saturated, but there’s a ton of white space in other allergy-friendly categories

The world will probably keep turning without another gluten-free cookie or cracker, but there is a ton of white space for allergy-friendly foods in other parts of the store, and...

What does health & wellness mean to consumers? Nielsen conducts global survey

US consumers increasingly see non-GMO, natural, organic and clean label claims as a proxy for ‘healthy’ or ‘healthier,’ says Nielsen in a new report* examining how consumers around the globe...

Grocery sales in Target's LA25 test stores are 2-3% higher, reveals CEO

Target has seen meaningful uplifts in grocery sales in ‘LA25’ stores where it is testing new merchandising concepts, but has had a challenging quarter owing to deflationary pressures, chairman and CEO...

IFT in review

Gluten-free products are evolving to be more nutritious, flavorful, Firebird Artisan Mills says

The gluten free market in the US remains hot, but as the category becomes more crowded, manufacturers must offer products with added appeal to stay competitive – such as a...

Soup-To-Nuts Podcast

Soup-To-Nuts podcast: What is old is new again

Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested,...

First biological reasons for wheat sensitivity identified: Study

Biological reasons for wheat sensitivity in non-coeliacs have been discovered for the first time, scientists say.

$3.7M investment helps NurturMe refine its position in baby food category for long-term growth

After carving out a niche in the competitive baby- and toddler food categories with its quinoa-based products, NurturMe is ready to expand its portfolio and reach with new ingredients, products...

IFT Preview

Dow launches Wellence Fat Free at IFT to help meet returning demand for low-fat claims

Low-fat and fat-reduction claims may be on the upswing again soon as consumer confusion mounts around whether fat really is back and their desire for healthier options increases, according to...

General Mills to expand free-from range as cereal sales return to growth

General Mills has unveiled NPD plans including new gluten-free Cheerios and natural products as it looks to maintain growth in its cereals business.

Love With Food gains credibility, trust with acquisition of Send Me Gluten Free, CEO says

With the acquisition of competitor Send Me Gluten Free, snack subscription company Love With Food continues to build its credibility as a service that not only “surprises and delights” consumers...

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