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...
By looking at the size of loaves of gluten-free bread versus conventional bread at the grocery store, one could infer that making a larger loaf sans gluten isn’t as easy.
Gluten-free brand Simple Mills, known for its baking mixes, enjoyed triple-digit growth year-over-year after dipping its toes in the finished snack category last year.
Is it legal for nut or other non-dairy based beverages sold in the US to describe themselves as ‘milk’ (almondmilk, cashewmilk, soymilk) on food labels?
US retail sales* of gluten-free products rose 11% in 2015 and are predicted to rise a more modest 6% to $1.66bn in 2016, according to a new report from Packaged Facts, which predicts that as the market matures, growth rates are “expected to slow considerably.”
The seven-person company is making big strides in a young but rapidly growing category, establishing itself as one of the ‘Best for the World’ food items according to research company HowGood’s criteria.
Consumers with food sensitivities often face an unenviable choice in the frozen dessert aisle: Buy something that could trigger a reaction, or opt for an allergy-friendly product loaded with more calories, fat and sugar than conventional ice cream, according...
Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
With the number of Americans with food allergies and sensitivities increasing, free-from claims have become du jour in the conventional food and beverage space, but they remain relatively rare in the supplement segment and as such offer manufacturers...
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;...
Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list.
Most researchers agree that the prevalence of food allergies is increasing in the US. Yet the amount of money spent on finding out why is surprisingly low, says one food allergy expert.
We've just got into 1,700 Walmart stores with paleo, organic and gluten free meals
Most successful entrepreneurs combine limitless self-belief and a thick skin, says Beetnik Foods founder David Perkins, but they’re also human: “As a chef, I know everyone’s tastes differ, but this company is my baby, so if even one person has a bad experience...
San Francisco-based Leadbetter’s Bake Shop has stopped making English muffins, its flagship product, and changed its name to Better Bakeries as it focuses on building an allergy-friendly food manufacturing and co-packing business designed to bridge the...
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
