SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Trends > Gluten free

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....

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...

Key Industry Events

 

Access all events listing

Our events, Events from partners...