Gluten free

SoyJoy recently went through the gluten-free certification process

Gluten-free 2.0: Where is the gluten-free trend going next?

By Elaine WATSON

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition...

Potential in gluten-free market significant for egg replacers: Arla

Potential in gluten-free market significant for egg replacers: Arla

By Maggie Hennessy

As egg white prices continue to rise on the heels of continual popularity in foodservice applications, egg replacement firms like Arla Foods Ingredients are seeing growing interest in egg white replacements, in particular the gluten-free arena, given...

IBIE 2013 Educational Sessions: What not to miss

IBIE teaser: You’re never too old, or big, to learn…

By Kacey Culliney

IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…

The snacks, breads/cereals/grains and frozen/refrigerated prepared foods gluten-free categories led 2012 sales, totaling $335 million.

Canada’s gluten-free market surges: Packaged Facts

By Maggie Hennessy

Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free Foods in Canada'.

Gluten-free taste improvements spur market growth

Gluten-free taste improvements spur market growth

By Caroline SCOTT-THOMAS

The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.

A gluten-free Twinkie variant or bite sized options would be a clever move, says analyst

Gluten-free Twinkies: A money-making move?

By Kacey Culliney

A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.

What do consumers mean by 'natural'? And how does it correspond to food companies' idea of 'clean label'?

What do ‘natural’ and ‘clean label’ mean anyway?

By Caroline SCOTT-THOMAS

Market researchers tell us that consumers are seeking ‘natural’ products more than ever – and ingredient suppliers have responded by providing ways to ‘clean up’ product labels – but what do these terms really mean?

In developed Western countries, sorghum is more familiar as an animal feed grain

Sorghum: The next big gluten-free grain?

By Kacey Culliney

Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.

Food-grade sorghum confirmed safe for celiac sufferers - backed with genetic and biochemical evidence

Sorghum is celiac-safe: Study

By Kacey Culliney

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

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