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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.

Fiber… Are you getting enough?

Can oatmeal save the cereal industry from slumping sales?

Manufacturers are rolling out a vast array of new oatmeal products in an effort to meet consumers’ growing demand for healthier fiber- and protein-packed breakfasts and to offset declines in...

General Mills revamps product development, marketing to mirror start-ups, small brands

Food giant General Mills is tearing a page from the playbook of the start-ups and small brands with which it competes to change how it develops and markets new products. ...

Enjoy Life Foods at Expo West: One out of 13 children in North America has food allergies

One out of 13 children in North America has food allergies today compared with one in 50 in 1990, and in the next couple of years, it’s going to be...

Cooking pasta removes certain wheat allergens

Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.

Gut bacteria could predict food allergies

Levels and variety of infant gut bacteria may be used to predict food allergies or asthma, say researchers from the University of Alberta. 

NutriFusion applies stabilization technology to protein powder and meal replacement ingredients

NutriFusion, a supplier of stabilized whole food fruit and vegetable powders, has entered the protein game with two products based on plant proteins.

Meet the CEOs of KRAVE, Health Warrior, Fruigees, HUMAN and Barnana

What are the hottest snacking trends – and companies - to watch in 2015?

With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is...

Enjoy Life Foods sells to Mondelez International: 'We're growing fast, but we're impatient. Now is the time to really expand distribution'

Being part of a multinational company will enable Enjoy Life Foods to significantly boost its distribution and accelerate the innovation process, chief marketing officer Joel Warady told FoodNavigator-USA after the...

Tessemae’s All Natural charts its own course in crowded condiment category

The founder of Tessemae’s All Natural, the maker of the No. 1 refrigerated salad dressing at Whole Foods and Safeway, originally took the road most traveled, but when that did...

General Mills to roll out five gluten-free Cheerios products this summer

Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.

Product of the Year seal helps new products increase distribution, sales

While the upfront cost of third-party credentialing from Product of the Year is sizable for many small firms, winning the right to display its iconic red logo for two years...

Authentic Foods aims to “revolutionize” gluten-free baking with binder-free, fiber-packed flour blend

Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders. ...

Risk of developing celiac does not hinge on when infants first try gluten, study finds

When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies. 

Sales of gluten-free products continue to grow double digits on quality, selection

Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts. 

Restaurants will balance local and global in 2015

Restaurants in 2015 will act locally when it comes to sourcing ingredients, but think globally when incorporating flavors into new dishes, the National Restaurant Association’s annual What’s Hot culinary forecast...

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...