Gluten free

Inside a No Frills store in Richmond Hill, Ontario. Photo: Raysonho/Wikimedia Commons

New study reveals Canadian attitude towards free-from products

By Adi Menayang

There’s a widening sense of distrust from Canadian consumers against food manufacturers, especially when it comes to free-from claims on packaging. A Mintel study conducted in September found that a whopping 65% of Canadians see the free-from label as...

Karma Baker: Dairy-free, egg-free, gluten-free… and delicious

Karma Baker: Dairy-free, egg-free, gluten-free… and delicious

By Elaine Watson

If you’re going to launch a gourmet organic, vegan and gluten-free bakery business, L.A. is probably the place to do it, acknowledges Karma Baker’s founder Celine Ikeler. But if you plan to stick around, you’ve got to make products that will appeal to...

US gluten-free market in 100s of millions, not billions, says Schär

60-second interview: Robert Cruz, director marketing, Dr Schär USA Inc

Where next for gluten-free, and what’s the real size of the prize?

By Elaine Watson

The #1 gluten-free brand in Europe, Schär entered the US market in 2007 and set up a manufacturing facility in New Jersey in 2012, and is now the #2 player in the US gluten-free bread market behind Udi’s Gluten-Free. FoodNavigator-USA (FNU) caught up...

Enjoy Life Foods elevates baking mixes with functional ingredients

Expo East in review

Enjoy Life Foods elevates baking mixes with in-demand, functional ingredients

By Elizabeth Crawford

Retailers that initially warned Enjoy Life Foods not to enter the baking mix segment are now clamoring to stock the manufacturer’s new line of five ready-to-use mixes in large part because they go beyond the convenience of competitors to include hot functional...

Jackfruit is ready to go mainstream with duel RTE launches

Expo East in review

Jackfruit is ready to go mainstream with duel RTE launches

By Elizabeth Crawford

Jackfruit, a previously hard-to-find but popular meat substitute among vegans, is going mainstream in the US with two manufacturers launching ready-to-eat product lines featuring the fibrous plant as a main ingredient. 

Source: Oldways Whole Grains Council

Assessing whole grains consumption: Part 2

Consumer confusion about gluten is a double-edge sword for whole grains

By Elizabeth Crawford

Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact definition...

Alan Hahn, CEO, MycoTechnology: 'We noticed it right away... the gluten was gone'

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

By Elaine Watson

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.

DSM debuts enzyme ingredient designed to break down residual gluten

DSM debuts enzyme ingredient designed to break down residual gluten

By Hank Schultz

Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.

Steve Hughes: 'I believe now is the right time for a leadership transition'

Boulder Brands CEO Steve Hughes quits as firm warns Q2 sales will decline

By Elaine Watson

Shares in Boulder Brands – the firm behind EVOL Foods, Udi’s Gluten Free and Smart Balance – plummeted this morning after CEO Steve Hughes resigned and the firm warned that second-quarter sales would likely be 5-7% lower than they were in Q2, 2014, chiefly...

Myceliation: A mushroom-fueled process with gamechanging applications?

"We’re still only just starting to discover all the amazing things mushrooms can do.”

Myceliation: A mushroom-fueled process with game-changing food industry applications?

By Elaine Watson

From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins from some of the world’s most valuable crops...

Is ALDI the most underestimated grocery retailer in the US?

Is ALDI the ‘most underestimated grocery retailer in the US?'

By Elaine Watson

While Trader Joe’s gets plenty of plaudits, its German parent company ALDI – which operates nearly 1,400 stores in 32 US states - is probably “the most underestimated grocery retailer” in the nation, according to a new report from market researcher Hartman...

Snack Out Loud’s pinto bean snacks: the next nut?

Snack Out Loud’s pinto bean snacks: the next nut?

By Maggie Hennessy

As many of today’s busy consumers are getting upwards of half their daily calories from snacks, they’re demanding more than ever from the category. So newcomer Snack Out Loud saw an opportunity to leverage the power of the yet untapped roasted pinto bean...

Can oatmeal save the cereal industry from slumping sales?

Fiber… Are you getting enough?

Can oatmeal save the cereal industry from slumping sales?

By Elizabeth Crawford

Manufacturers are rolling out a vast array of new oatmeal products in an effort to meet consumers’ growing demand for healthier fiber- and protein-packed breakfasts and to offset declines in cold cereal sales in the U.S.

Cooking pasta removes certain wheat allergens

Cooking pasta removes certain wheat allergens

By Niamh Michail

Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.

Gut bacteria could predict food allergies

Gut bacteria could predict food allergies

By Niamh Michail

Levels and variety of infant gut bacteria may be used to predict food allergies or asthma, say researchers from the University of Alberta. 

What are the hottest snacking trends to watch in 2015?

Meet the CEOs of KRAVE, Health Warrior, Fruigees, HUMAN and Barnana

What are the hottest snacking trends – and companies - to watch in 2015?

By Elaine Watson

With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is a healthy snack, and are the boundaries between snacks and meals blurring as consumers...

Product of the Year seal helps products increase distribution, sales

Product of the Year seal helps new products increase distribution, sales

By Elizabeth Crawford

While the upfront cost of third-party credentialing from Product of the Year is sizable for many small firms, winning the right to display its iconic red logo for two years can open distribution doors and increase sales in the long-run for new products,...

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