Gluten free

Ancient grains such khorasan wheat could serve as an alternative to those with general wheat sensitivities, Kamut International-funded study claims. ©GettyImages/stevanovicigor

All wheat is not created equal: A case for ancient khorasan wheat

By Mary Ellen Shoup

Can we as a society eat our way to health by consuming fewer high-yield, mass-produced foods such as modern wheat? That’s the position taken by Bob Quinn, Ph.D., an organic farmer and founder of Kamut International – a producer of the ancient grain, khorasan...

 Tom Cindel: “Everything is designed around simplicity, we don’t have 30 different kinds of ketchup. Basically, it’s just easy to shop here.”

'No one wants to pay more than they have to for groceries...'

SPECIAL FEATURE: ‘Who shops at ALDI? You, me, anyone who eats food…’

By Elaine Watson

Consumers are tired of cavernous stores with “90 different jars of pasta sauce,” said Tom Cindel, director of operations at ALDI’s Moreno Valley, CA, division, pointing to a shelf at the recently opened store in Monrovia, CA. “We just buy this one, it’s...

GUEST ARTICLE: Is plant-based the new gluten-free?

GUEST ARTICLE: Is plant-based the new gluten-free?

By William Dowling, research manager, CircleUp

The plant-based movement is easier to understand when considering it alongside another trend that proved to be a financial boon for brands: gluten-free.

Picture: istockphoto Zakharova_Natalia

Nutriati’s chickpea protein is white, odorless, and neutral-tasting

Chickpea protein in the spotlight as high-profile investors pump $8m into Nutriati

By Elaine Watson

Commercial quantities of highly functional, neutral-tasting chickpea protein concentrates and a high-protein chickpea ‘flour’ will be available by the end of the year, says Richmond-based Nutriati, which has just closed an $8m financing round to help...

Food allergy 101: Are you up to speed?

Food allergy 101: Are you up to speed?

By Elaine Watson

Food allergy is on the rise in many countries, but how many people are impacted in the US? We've collected some facts and figures from Food Allergy Research and Education (FARE), the world’s largest private source of funding for food allergy research;...

Soup-To-Nuts podcast: What is old is new again

Soup-To-Nuts Podcast

Soup-To-Nuts podcast: What is old is new again

By Elizabeth Crawford

Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing...

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