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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.
Special edition: Free-from foods (gluten-free, dairy-free)
The rise and rise of gluten-free: But can the meteoric growth continue?
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Trend spotting 2013: Protein rocks! Why muscle is a hot new issue, and the rise of the ‘aware’ shopper
Muscle and protein will be hot trends across every age group in 2013 as more US shoppers look to maintain lean muscle mass and stay healthy and active as they...
Special edition: Free-from foods
Sorting through the gluten-free toolbox
Gluten-free foods are a hot trend, and formulators are rising to the formidable challenge of replacing this multifunctional ingredient in baked goods, soups and sauces.
Greek Gods is not affected by 6oz price wars in Greek yogurt fixture, says Hain Celestial
Hain Celestial’s Greek yogurt brand Greek Gods has been shielded from the price wars raging in the Greek yogurt category and continues to go from strength to strength, with sales...
Dispatches from the Whole Grains on Every Plate conference
Gluten-free myth busting: There is no biomarker for gluten sensitivity, says researcher
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center...
FNCE in pictures: Misunderstood HFCS, DNA diets, soda consumption myths and tackling prediabetes
Mythbusting was a key theme at the Food & Nutrition Conference & Expo (FNCE) in Philadelphia, with a parade of experts wheeled out to tackle misconceptions about everything from low...
Smart Balance changes name and HQ as part of mission to build health & wellness empire
Heart-health spreads maker Smart Balance has unveiled plans to split into two business segments, move its HQ to Boulder, CO, and change its name to Boulder Brands as it moves...
Saffron Road: ‘The most successful natural food brands are built in mainstream supermarket retailers’
The serial entrepreneurs behind Terra Chips and Stonyfield Farms look set to achieve similar success with gourmet world cuisine brand Saffron Road - another niche brand that is rapidly moving...
Taste, local and health hold keys to success for sorghum products
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Don’t write off the US ready-to-eat cereals category, says General Mills
Declining volumes in the $9.51bn US cereals market can be blamed on “cyclical not structural” issues, and do not mean the category has peaked and will carry on going backwards,...
‘No evidence’ that gluten-free diet benefits general population, says researcher
Stronger efforts are needed to educate the public about reasons for adopting a gluten-free diet, as many Americans are cutting gluten in an effort to lose weight, says Arizona State...
Buckwheat flour improves nutrition and texture in gluten-free bread, study
Buckwheat flour significantly improves the nutritional and textural properties in gluten-free bread formulations, a study has found.
Celiac disease may vary by ethnicity, study suggests
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology....
Gluten-free gluttony? Industry inspiring and pushing hard
Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.
Some quinoa varieties may be unsuitable for strict gluten-free diets, study suggests
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
Special edition: The infinite potential of algae
It's flour Jim, but not as we know it... Solazyme Roquette Nutritionals takes algae to the final frontier
The first novel algae products to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme have just hit the market.
Dr. Schar bites into giant US gluten-free market with new facility
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
How is industry responding to demand for allergen-free foods?
The range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO...
Gluten-free: Room for education and innovation
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
June in pictures: Soda wars, ethical sourcing, open innovation and the rise and rise of gluten-free
With the row over Mayor Bloomberg’s soda ban intensifying, major investments in innovation from Tate & Lyle and BASF, business updates from Sara Lee and Kraft and the passing of...
Canadian government invests in controls for gluten-free foods
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to...
Market for food allergy and intolerance products set to hit $26.5bn in five years, says GIA
The global market for foods developed for those with food allergies and intolerances is expected to grow to more than $26.5bn over the next five years, according to a new...
Gluten free ‘does not have long term legs’, says trend expert
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research...
Gluten free bakery potential for Solanic’s potato protein isolates after SA GRAS approval
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers...
Gluten free diets may be unnecessary for many, suggest researchers
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the...
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