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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.

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? 

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....

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