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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.

Weight management and digestive wellness will heavily influence food purchases in 2015

Consumer desire to effectively manage their weight and improve their health through food will continue to influence new product development and sales in 2015, according to New Nutrition Business, a...

Patent Watch

General Mills eyes patent hat-trick for ready-to-bake gluten-free doughs

General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.

Gluten-free mug muffin start-up hungry to invigorate market

Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.

Oldways Whole Grains: Breaking Barriers

5 myths about wheat and whole grains dispelled

The ideas that wheat is genetically modified, bred to have more gluten, is addictive and causes inflammation are “myths” that the Whole Grains Council wants to bust.

Sprouting for ‘superior’ gluten-free bread: Study

Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.

The gluten-free category still has room to grow in entrees & decadent desserts, Elevation Brands CEO says

Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades...

Oldways Whole Grains: Breaking Barriers Conference

Pseudoscience, taste & cost hinder sales of whole grain products

Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers...

The gluten-free diet “fad” may be unsustainable

The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the...

Oldways Whole Grains Breaking Barriers Conference

Smartphone use among 5 key trends driving interest in healthy eating

Unprecedented access to information about foods through smart phones and social media is a driving factor in consumers’ increasing interest in healthy eating, according to a leading food culture researcher.

Non-GMO reboot has not revitalized sales of Smart Balance spreads, says Boulder Brands

Boulder Brands - which announced a high-profile re-launch of its Smart Balance spreads on a non-GMO platform in March - has admitted that the move has not transformed the brand’s...

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

Quest for purity brought allergen-free positioning as a side benefit, chocolate maker says

The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real...

Consumers want to see what you are putting into the product as well as what isn’t in there

The meteoric rise of Way Better Snacks: ‘All-natural’ is all very well, but what really matters is nutrient density

With revenues going from zero to “north of $20m” in three years, the growth of Way Better Snacks has been nothing short of meteoric. But while great branding, its focus...

Dispatches: AACCI annual meeting 2014

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

FDA survey shows excellent compliance for gluten-free labeled foods, but what about non-labeled gluten-free?

Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are...

What new gluten-free product launches, market analysis tell us

The gluten-free definition has been standardized; now what?

Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of...

Retailers are going to reduce the space given to legacy brands

Boulder Brands: Large-cap 'legacy' food & beverage brands face 'Armageddon'

Leading CPG companies are like huge ships that cannot change course quickly enough to address evolving consumer trends, claims the boss of Boulder Brands (which owns the Udi’s Gluten-Free, Earth...

Are you sure that’s gluten free?

Whether it’s designated “gluten-free”, “no gluten”, “without gluten”, “free of gluten”, tomorrow (Aug. 5) is the deadline for manufacturers to ensure they meet the Food and Drug Administration’s definition of...

News in brief

FDA gluten-free deadline approaches

Manufacturers have just under a week to ensure gluten-free products comply with FDA regulation.

Half of new product sales in gluten-free are from snacks, but are we close to saturation point?

US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.

New products gallery: Gen Mills innovates to keep up with trends, Mamma Chia’s ‘cleaner energy’, CVS makes healthy snacks affordable

FoodNavigator-USA takes you through the latest and greatest in new product launches, from affordable healthy snacks and chia energy drinks to all-purpose stevia and dairy-free desserts. 

Gene marker increases celiac risk in young children; environment can’t be ignored

A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an...

60-second interview: the day job

What do you do? Blake Waltrip, CEO of Ancient Harvest

In the latest iteration of FoodNavigator-USA’s What do you do interview series, we talk with the boss of organic ancient grain specialist Ancient Harvest about the challenges of long-distance (work)...

The power of the 0.9%

Although fewer than one in 100 (0.9%) of US consumers is afflicted with a peanut or treenut allergy, the purchasing power of that group extends far beyond those with allergies,...

Freezer aisle revival?

The frozen food aisle has historically suffered from a bit of an image problem, given consumers’ long association with frozen TV dinners and freezer-burned commodity vegetable bags. But the growing...

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