The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty...
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Special edition: Free-from foods (gluten-free, dairy-free)
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.
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.
A new study reports that there is an association between HFCS consumption and the incidence of diabetes, but the findings have been dismissed by the Corn Refiners Association.
Despite the ‘NO’ vote on Prop 37, the momentum behind sourcing non-GMO ingredients remains as strong as ever, with non-GMO Project verified sales up 66% and a new class action lawsuit against a major food brand over ‘all-natural’ claims on products containing...
Twinkie maker Hostess Brands says that if strike action at its bakeries does not end soon, it will move to “liquidate the company in a matter of days, not weeks”.
Wheat and corn prices have eased over the fourth quarter but will spike again at the beginning of 2013 as impacts from demand rationing take hold, Rabobank says.
'Super grains' - from farro, spelt, kamut, millet, quinoa and amaranth to chia, freekeh and teff - are high in fiber, protein, vitamins and minerals. They also come with a great backstory, a wholesome, whole grain image and in many cases, gluten-free...
