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Trends > Gluten free

Latest news on gluten-free foods, celiac disease, and gluten sensitivity

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.

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...

JM Smucker ‘excited’ by growth potential of Enray Inc after acquisition

It’s been a good week for JM Smucker: The company just announced the ‘small but important’ acquisition of Enray Inc., reported its ‘strongest first quarter earnings ever’, and continued to...

'Retail relationships' to underpin success for Grupo Bimbo's Goodbye Gluten line

Grupo Bimbo has developed a branded US gluten-free line that an analyst predicts big things for given the company’s strong market foothold and retail network.

Gluten-free foodservice sales could be ‘pretty spectacular’, says Boulder Brands as top coffee and donut chains bid for a slice of the action

Boulder Brands, the firm behind two of the biggest names in gluten-free, Udi’s and Glutino, is talking to one of America’s largest coffee chains, and one of its largest donut...

Slow rising loaf: After 6 years, FDA publishes final rule on gluten free labeling

After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no...

Univar's new formulation tool combines trends, technical info

Food ingredients distributor Univar has launched a new online formulation tool that the company says will streamline the decision making process for customers.

MILLING & GRAINS FOCUS

ADM collaborates with Nuseed Americas to develop sorghum flours

Archer Daniels Midland Company (ADM) has developed two ‘premium’ sorghum flours through collaboration with US seed firm Nuseed Americas.

Gluten-free taste improvements spur market growth

The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual...

Gluten-free Twinkies: A money-making move?

A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.

Beans, peas, lentils: From ‘poor man’s meat’ to the hottest gluten-free ingredients?

Using ingredients from chick peas, dry peas and lentils - which are richer in fiber, protein, and micronutrients than gluten-free staples rice and tapioca flour - could significantly improve the...

Healthy Aisles scheme spreads to 5,000 stores as more shoppers seek at-a-glance health & wellness info

healthyAisles - a merchandising system enabling retailers to highlight products containing attributes from ‘low sodium’ to ‘good source of calcium’ via customized shelf tags and other tools - is now used...

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