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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.
Manufacturers should use pulse flours to fill nutrient gaps in gluten-free products, says dietician
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
General Mills boosts natural foods portfolio with gluten free snacks deal
General Mills has boosted its presence in the natural foods market with the acquisition of Massachusetts-based gluten free snack foods firm Food Should Taste Good for an undisclosed sum.
Gluten-free sourdough may reduce inflammation for celiac sufferers
Incorporating sourdough into the early stages of a gluten-free diet may help reduce inflammation in the intestine for celiac disease patients, suggests preliminary data from Italy.
Pulse flours key to ‘stealth nutrition’ projects, says Pulse Canada
Pulse-based ingredients could help food manufacturers deliver significant nutritional improvements to everything from granola bars to chicken nuggets by ‘stealth’ if formulators knew what to do with them, according to...
Penford expands corn starch range for stability – and gluten-free potential
Penford Food Ingredients has expanded its range of food starches to include modified corn starches that provide improved shelf-life, freeze-thaw and cold storage stability, the company has said.
New potato-based starch adds fiber to gluten-free bakery – and beyond
Penford Food Ingredients has developed a new potato-based resistant starch ingredient for adding fiber to a wide range of foods, including both gluten-free and gluten-containing baked goods, cereals, yogurt and...
Xanthan gum may boost quality of gluten free cakes: Study
The addition of xanthan gum may improve the quality of gluten free cakes, leading to improved bakery products for celiac patients, according to a new review.
Dispatches from the ADA 2011 conference
Miller mulls first foray into finished goods with gluten-free range
One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and...
Millet, amaranth, and quinoa deemed gluten free: Study
Research investigating the immune reactivity of tef, millet, amaranth, and quinoa has confirmed their safety in the diet of celiac disease patients.
FDA reopens comments on gluten-free labeling
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.
Senators urge FDA action on gluten-free labeling
Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for...
General Mills taps into ‘frugality fatigue’ as Americans tuck in to affordable treats
As the economy remains in the doldrums, Americans are showing signs of “frugality fatigue” while food is increasingly “playing an important role in helping consumers cope”, according to trend watchers...
DSM explores how the gluten-intolerant could have their cake and eat it
DSM is at the very early stages of development of a product enabling people intolerant to gluten to eat their favorite foods but digest the gluten in them more effectively.
General Mills: Gluten-free a ‘significant incremental opportunity’
The US gluten-free cereals and bakery market is set for continued growth as big brands bid for a slice of the action with the launch of gluten-free products sold at...
Big interview: Bryan Scherer, R&D director, Penford Food Ingredients
Penford launches bid to extend shelf-life in gluten-free bakery
New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.
Gaining loyalty in the gluten-free market
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
Whey protein structure discovery heralds next generation gluten-free breads
Researchers in The Netherlands claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic’ protein particle suspension.
Canada reveals allergen labeling plans
The Canadian government has unveiled plans to strengthen labeling of allergens and sources of gluten, giving industry 18 months to comply, in order to better inform those with food allergies...
Celiac disease may have little influence on soaring gluten free market
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
Danisco’s natural preservatives go gluten free
Danisco has revised its natural preservative range of cultured dextrose and cultured milk fermentates to ensure they are gluten free, as its customers increasingly demand gluten free options, the company...
Fermented wheat flour may be safe for celiac patients, suggests study
Baked goods made from wheat flour fermented with certain micro-organisms may be tolerated by celiac disease patients, according to new research.
Corn protein a step toward ‘holy grail’ for gluten-free bread, say researchers
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research...
Cassava starch may improve gluten free bread
The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
‘Novel and competitive’ starter cultures identified for gluten-free sourdoughs
Scientists in Ireland have identified ‘novel and competitive’ starter cultures for gluten-free sourdoughs, a result that may enable the industrial scale production of the cereal products.
Gluten-free chestnut flour could add nutritional value
Chestnut flour could be used in gluten-free breads to give nutritional and health benefits, according to a new study from Turkey.
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