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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.

Two weeks to go! Register for FoodNavigator-USA’s Gluten-free in Perspective Forum

There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

‘A lot of room to boost pulse intakes for heart benefits’: New analysis supports cholesterol-lowering effects of pulses

One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.

Expo West Day One: The rise and rise of Sprouts, GMO battle lines, top trends and ‘ancient wisdom’

It’s 70 degrees, and there are a lot of free snacks, so the FoodNavigator-USA team did the decent thing and headed to Anaheim to bring you the highlights from the...

Late July CEO: The brand just exploded... We’ve tripled our revenues in three years

In 2012, Late July’s revenues were a modest $18.6m. In 2014, founder and CEO Nicole Dawes says the brand is "currently at a $60M run rate", primarily due to explosive...

Interview with Bobo's Oat Bars founder Beryl Stafford

Bobo’s oat bars at the crux of convenience, gluten-free

Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth...

Food allergies may be outgrown only to become more serious

Children who outgrow one type of food allergy may go on to develop a more serious allergy to the same food, according to a new study.

Professor: Gluten-free baking must not forget starch

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Boulder Brands on the growth of gluten-free in foodservice: ‘There is potentially an avalanche coming’

The foodservice sector could generate explosive growth for gluten-free products, although it’s hard to predict exactly when talk will translate into action, according to the firm behind leading gluten-free brands...

SnackSafely.com closing the allergen contamination knowledge gap

The founders of an online food allergen guide are hoping to fill a void left by the current federal food allergen labeling system in an effort to make packaged foods...

Who is the gluten-free consumer? Find out at the FoodNavigator-USA Forum: Gluten-free in Perspective

Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates...

Beyond bread: Gluten-free potential in beer and pizza

Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Special edition: Gluten-free

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and...

Special Edition: Gluten-free

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are...

Special edition: Gluten-free

Industry already has all the ingredients for great gluten-free products: Univar

Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has...

Special edition: Gluten-free

Culinary Tides: ‘Not only have we already hit the ceiling, the gluten-free bubble is already bursting’

While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.  

Special edition: Gluten-free

What’s the size of the US gluten-free prize? $490m, $5bn, or $10bn?

How big is the US gluten-free retail market? And how should we define it? Depends who you ask.  

Special edition: Gluten-free

Weston Bakeries: I’m not sure there is a ceiling on the gluten-free market; if there is, we haven’t reached it yet

If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh...

Special edition: gluten-free

Cup4Cup on growing 'appropriately' in the exploding gluten-free products market

Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing...

Corn-based protein targets veggie health boom, says Penford R&D head

Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.

Special edition: Gluten-free

Four gluten-free myths debunked

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the...

Special edition: Gluten-free

The lowdown on celiac disease, gluten sensitivity and celebrity wheat-bashing: In conversation with Dr Alessio Fasano

We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called...

Quinoa safe for celiacs, UK study says

Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology. 

What are the hottest trends in food and beverage? Find out at the FoodNavigator-USA business leaders round table debate

What’s hot and what’s not in the US food and beverage market? Gluten-free? Chickpea snacks? Plant eggs? Gourmet popcorn? 

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