Penford Food Ingredients has developed new ingredients systems to make crispy coatings and baked goods that “just happen to be gluten-free”, the company says.
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
Adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels, say two studies from Scandinavia.
Formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from Poland.
The Grain Foods Foundation (GFF) has distributed information to food manufacturers and marketers to help them deal with media enquiries about gluten-free diets and foods.
Allergen labeling has come a long way, but a US study of food labels last month found that ambiguities are still prevalent. FoodNavigator-USA.com examines the current position on gluten-free labeling rules.
The increasing prevalence of coeliac disease is driving innovation, and the growth in the size of the market is boosting R&D investment, but the ideal gluten-free product is still not on supermarket shelves.
The Food and Drug Administration (FDA) has issued draft guidance on the labeling of beers made with grains other than malted barley and hops, such as sorghum, rice or corn, the agency said on Wednesday.
Many American parents are seeking out gluten-free foods, often without diagnosis of celiac disease, according to a new report – but nutrition and public policy expert Marion Nestle says it is not a concern.
Celiac disease could be at least four times more common today than it was 50 years ago, according to a new study from University of Minnesota and Mayo Clinic researchers.
