Gluten free

Columbia marketing professor Michelle Greenwald: “It’s interesting because there are some products where gluten-free is the primary point of differentiation—the package screams it, it’s even bigger than the organic seal. For others, it’s just one more little stamp alongside no trans fat, no carbs, etc.

What new gluten-free product launches, market analysis tell us

The gluten-free definition has been standardized; now what?

By Maggie Hennessy

Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year...

Steve Hughes: 'I really think what you're looking at in the next three years in the food industry is Armageddon'

Retailers are going to reduce the space given to legacy brands

Boulder Brands: Large-cap 'legacy' food & beverage brands face 'Armageddon'

By Elaine Watson

Leading CPG companies are like huge ships that cannot change course quickly enough to address evolving consumer trends, claims the boss of Boulder Brands (which owns the Udi’s Gluten-Free, Earth Balance and EVOL brands). But unless they make some bold...

NFCA's Jennifer North:

Are you sure that’s gluten free?

By Maggie Hennessy

Whether it’s designated “gluten-free”, “no gluten”, “without gluten”, “free of gluten”, tomorrow (Aug. 5) is the deadline for manufacturers to ensure they meet the Food and Drug Administration’s definition of a gluten-free food. 

Waltrip on nurturing grower relationships:

60-second interview: the day job

What do you do? Blake Waltrip, CEO of Ancient Harvest

By Maggie Hennessy

In the latest iteration of FoodNavigator-USA’s What do you do interview series, we talk with the boss of organic ancient grain specialist Ancient Harvest about the challenges of long-distance (work) relationships, his move from banking to CPGs and what...

Nut allergies impact shopper behavior

The power of the 0.9%

By Maggie Hennessy

Although fewer than one in 100 (0.9%) of US consumers is afflicted with a peanut or treenut allergy, the purchasing power of that group extends far beyond those with allergies, according to the recent Nut Allergy Ecosystem survey by Rich Products Corp. 

Euromonitor analyst Virginia Lee:

Freezer aisle revival?

By Maggie Hennessy

The frozen food aisle has historically suffered from a bit of an image problem, given consumers’ long association with frozen TV dinners and freezer-burned commodity vegetable bags. But the growing interest in premium offerings among increasingly time-strapped...

Enjoy Life's Joel Warady: “We want to capture the consumer when they’re doing research online before going to the store, making sure our communication is there when they’re researching a product and its nutritional facts—ensuring they can find all that on their mobile device. Mobile is everything.

Enjoy Life: With marketing, mobile is everything

By Maggie Hennessy

Gluten-free and allergy-friendly packaged foods manufacturer Enjoy Life Foods understands the particular importance of word of mouth when it comes to its customers, and the firm has embraced the next generation of this through its investments in social...

Interview with Bobo's Oat Bars founder Beryl Stafford

Bobo’s oat bars at the crux of convenience, gluten-free

By Maggie Hennessy

Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...

Starch behaves differently in wheat breads and gluten-free and so manufacturers need to watch out, warns a gluten-free cereal expert

Professor: Gluten-free baking must not forget starch

By Kacey Culliney

Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.

Beyond bread: Gluten-free potential in beer and pizza

By Annie-Rose Harrison-Dunn

Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.

Gluten-free bakery, oats the next big star?

Special Edition: Gluten-free

Could oats be the next gluten-free star?

By Kacey Culliney

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?

If gluten-free bakery moves into mainstream retail space, careful considerations must be made, warn experts

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

By Annie-Rose Harrison-Dunn

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

Special edition: Gluten-free

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

By Stephen DANIELLS

From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...

“One thing we were conscious of from the start was not growing too quickly, which does happen with chef-driven brands,

Special edition: gluten-free

Cup4Cup on growing 'appropriately' in the exploding gluten-free products market

By Maggie Hennessy

Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing “controlled” growth into mainstream channels...

“People don’t decide on their own that they have diabetes and start giving themselves insulin shots; why do they diagnose themselves when it comes to gluten?

Special edition: Gluten-free

Four gluten-free myths debunked

By Maggie Hennessy

Few topics can spark a more spirited debate these days than gluten, and yet, as the Whole Grains Council/Oldways points out, misconceptions abound when it comes to gluten—especially within the larger scope of whole grains. 

In a six-week trial on celiac patients, quinoa was well-tolerated by the participants and didn’t worsen their condition.

Quinoa safe for celiacs, UK study says

By Maggie Hennessy

Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology. 

Genius moved into the UAE this year as part of an ambitious international expansion strategy to hit on global gluten-free opportunities

Genius ‘suitably busy’ amid global expansion

By Kacey Culliney

Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.

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