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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.

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? 

Interview with Zego allergy-friendly nutrition bar founders Colleen Kavanagh and Jonathan Shambroom

Zego ‘allergy-friendly’ bar founders: Industry must do more than slap allergen disclaimers on pack

The manufacturers of a soy-, nut-, dairy- and gluten-free protein bar are hoping to make allergy-friendly products more accessible for on-the-go consumers with national distribution on Amazon.com and a strong...

Genius ‘suitably busy’ amid global expansion

Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.

Dietitians say anti-wheat, pro-nutrition info sentiments will top 2014 trends

Consumers are demanding more nutritional information than ever, and yet obesity rates continue to climb, with some dietitians worrying that Americans are becoming complacent in their unhealthy weights. Kale, chia...

The FoodNavigator-USA business leaders round table debate

Who is driving innovation in the US food & beverage market? Find out at the FoodNavigator-USA business leaders round table debate

What are the hottest trends in food and beverage? And are the big bucks really in blue-sky innovation, or have the most successful firms played with an existing concept and just...

Trend spotting gallery: What’s hot and what’s not as we head into 2014?

From maple water to ‘brogurt’, posh jerky, seaweed chips, purple corn, gourmet popcorn and non-GMO labels; what were the hottest trends of 2013, and what’s on the menu for 2014?

Celiac Disease Foundation, plant geneticist, challenge report linking GMOs to celiac disease, gluten sensitivity

A controversial  new report  alleging that genetically engineered foods could be an environmental trigger for gluten sensitivity and celiac disease has been challenged by the Celiac Disease Foundation and a leading plant geneticist....

Special Edition: Ancient Grains

Sorghum has bright future with formulation flexibility, drought tolerance

Sorghum is an ancient grain whose natural genetic diversity leaves it well positioned to meet the challenges of the 21st Century, experts say.

Special edition: Super grains!

Feeling freekeh? InHarvest chef on which ancient grains to back, and telling a good story

While quinoa and chia have stolen much of the limelight, one of the most interesting ‘ancient grains’ to watch is freekeh - wheat that has been harvested early while it...

Penford broadens fiber portfolio with corn variant

Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.

Boulder Brands: 5-10% of US wheat-based categories are going to be gluten-free in 3-5 years

While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter,...

Protein source crucial to quality of gluten-free sweet baked goods: Study

The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.

Gluten-free 2.0: Where is the gluten-free trend going next?

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating...

FNCE 2013 highlights: Gluten-sensitivity, dairy and GHG emissions, energy drinks, portion sizes, GMOs, and what America eats for breakfast

From the risks and rewards of energy drinks to what Americans eat for breakfast, strategies to tackle mindless eating and the next generation of gluten-free foods, Houston was the place...

Potential in gluten-free market significant for egg replacers: Arla

As egg white prices continue to rise on the heels of continual popularity in foodservice applications, egg replacement firms like Arla Foods Ingredients are seeing growing interest in egg white...

Health/weight-conscious consumers are driving the gluten-free market, not celiacs, says Mintel

A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those...

IBIE 2013: EDUCATIONAL SESSIONS

Fiber, whole grains and seeds: Packing nutritional punch into gluten-free

Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.

FoodNavigator-USA's 10 hot topics in food and beverage development: Are you up to speed?

Is there a natural ceiling to the gluten-free market? Is the party over for energy drinks? Are '100%-natural' claims worth the hassle? Find out in FoodNavigator-USA's round up of 10...

IBIE teaser: You’re never too old, or big, to learn…

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look...

Entrepreneurs to watch: 10 movers and shakers in US food and beverage

Breaking into the cut-throat world of consumer packaged goods takes blood, sweat, tears... and enough cash to sustain some momentum after the initial excitement of seeing your product hit the...

NSF International reports surge in interest in gluten free certification scheme as FDA rubber stamps 20ppm rule

From August 5, 2014, manufacturers using the term ‘gluten-free’ on food labels must adhere to new FDA rules that set a gluten limit of 20 parts per million (ppm). But...

Big interview: Sarah Wallace, co-founder, the good bean

Chickpeas are the new chia, says the boss of The Good Bean. Welcome to the next generation of high-protein snacking

After spending years marketing products from Luna Bars and PopChips to thinkThin bars, The Good Bean co-founder Sarah Wallace knew a thing or two about building healthy snacking brands before...

HARTBEAT VISTA VIDEO: We thought gluten-free was a fad... We were wrong

Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they...

B&G Foods builds up natural snacks empire, sees “huge upside” for True North and Pirate’s Booty

Natural snack brands including Pirate’s Booty (gluten-free rice and corn puffs) and True North (premium nut clusters) have huge untapped growth potential, bosses at B&G Foods told delegates at the...

Canada’s gluten-free market surges: Packaged Facts

Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free...

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