Gluten free

Celiac disease may vary by ethnicity, study suggests

Celiac disease may vary by ethnicity, study suggests

By Caroline Scott-Thomas

Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.

How is industry responding to demand for allergen-free foods?

How is industry responding to demand for allergen-free foods?

By Caroline Scott-Thomas

The range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO of American Key Food Products (AKFP)...

Industry needs to focus on educating consumers and developing innovative gluten-free offerings, according to Frost & Sullivan

Gluten-free: Room for education and innovation

By Kacey Culliney

The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.

Canadian government invests in controls for gluten-free foods

Canadian government invests in controls for gluten-free foods

By Caroline Scott-Thomas

The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.

Gluten free diets may be unnecessary for many, suggest researchers

Gluten free diets may be unnecessary for many, suggest researchers

By Caroline Scott-Thomas

Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the condition, according to a commentary published in the Annals...

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