Gluten free

Gluten gives dough elasticity

Dispatches from the ADA 2011 conference

Miller mulls first foray into finished goods with gluten-free range

By Elaine Watson

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 bakery mixes market.

FDA reopens comments on gluten-free labeling

FDA reopens comments on gluten-free labeling

By Caroline Scott-Thomas

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

Senators urge FDA action on gluten-free labeling

By Caroline Scott-Thomas

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 gluten-free foods has languished for more than four years.

Scherer: Many firms forgo consumer testing to shorten lead times

Big interview: Bryan Scherer, R&D director, Penford Food Ingredients

Penford launches bid to extend shelf-life in gluten-free bakery

By Elaine Watson

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.

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