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 at General Mills.
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 the same price - and in the same aisles - as their conventional counterparts.
Big interview: Bryan Scherer, R&D director, Penford Food Ingredients
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.
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.
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 or celiac disease.
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 said.
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 Service (ARS).