A new partnership between Heartland Harvest (Illinois) and Harvest Innovations (Iowa) is set to deliver new gluten-free pasta to the food industry, tapping into a substantially growing sector.
Drug stores, club stores and the foodservice market could be the next big areas of opportunity for gluten-free, according to Boulder Brands, which owns two of the biggest names in the sector: Udi’s and Glutino.
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
A merchandising system enabling retailers to highlight products containing pre-selected health and wellness attributes from whole grains to gluten-free via customized shelf tags and other tools will be rolled out to thousands of US stores this year.
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group, which conducted a consumer survey in January 2013.
Big interview: Ingrid Hirstin Lazcano, CEO, Andean Dream
A technical paper produced by NASA in 1993 observes: "While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.”
Tucking in to lots of junk food during pregnancy might help to ease those pregnancy pangs, but consumption of an unhealthy diet can pre-program unborn children’s preference for junk food in later life, warn researchers.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
Researchers have claimed that mixing has a much bigger impact on the quality of gluten-free bread than was previously understood and have found variations depending on levels of hydration in the dough.
Sales of natural products featuring third party certifications surged in 2012, according to new data from SPINS, with non-GMO project verified products leading the charge (+18%), followed by Fair Trade USA (+17%), Certified Gluten Free (+17%), and Certified...
Penford Ingredients has developed an egg white replacer that cuts costs, improves quality and plugs non-allergenic requirements in gluten-free bakery formulations, it says.
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service restaurants (LSRs) in the past two years.
Food and beverage companies need to ‘redefine’ the concept of age in 2013 to seize specific growth opportunities presented by older consumers, according to Leatherhead Food Research.
From new research into the relationship between excess dietary phosphorus and the risk of cardiovascular disease to questions over the accuracy of how we currently measure calories, 2012 was an action packed year in the field of food research. Check...
From coconut water, to Greek yogurt, gluten-free, veggie proteins, dairy-alternatives, non-GMO and whole grains; what were the biggest trends of 2012, and what’s on the menu for 2013?
BakeryandSnacks.com has put together a ‘festive bake-off’ scouring all the science and research from 2012 on gluten-free products to see how efforts to improve quality and up nutrition compare.
Despite strong evidence to the contrary, the belief that a gluten-free diet will help you lose weight and improve your health - even if you don’t have celiac disease - continues to gain momentum, according to a new survey.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
The Food and Drug Administration (FDA) has set up a Federal Register Docket requesting data and other information to determine whether it can establish threshold levels for the 'big eight' major food allergens.
Special edition: Free-from foods (gluten-free, dairy-free, nut-free)
The quality of gluten-free baked goods has improved by “leaps and bounds” in recent years, but firms are finding new challenges as they try to clean up labels and improve the nutritional profile as well as the taste and texture of products, says specialty...
Special edition: Free-from foods (gluten-free, dairy-free)
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
Muscle and protein will be hot trends across every age group in 2013 as more US shoppers look to maintain lean muscle mass and stay healthy and active as they age, predict trend spotters.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Gluten-free foods are a hot trend, and formulators are rising to the formidable challenge of replacing this multifunctional ingredient in baked goods, soups and sauces.
Hain Celestial’s Greek yogurt brand Greek Gods has been shielded from the price wars raging in the Greek yogurt category and continues to go from strength to strength, with sales surging by 35% in the latest quarter, say bosses.
Dispatches from the Whole Grains on Every Plate conference
One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.
Mythbusting was a key theme at the Food & Nutrition Conference & Expo (FNCE) in Philadelphia, with a parade of experts wheeled out to tackle misconceptions about everything from low calorie sweeteners and obesity, to kids' soda consumption,...
Heart-health spreads maker Smart Balance has unveiled plans to split into two business segments, move its HQ to Boulder, CO, and change its name to Boulder Brands as it moves “from a single‐brand, single‐category model to a comprehensive, natural brands‐based,...
The serial entrepreneurs behind Terra Chips and Stonyfield Farms look set to achieve similar success with gourmet world cuisine brand Saffron Road - another niche brand that is rapidly moving into the mainstream, this time in the frozen food aisle.
The success of sorghum grain products could be dependent on emphasizing health benefits, local sourcing, and the sensory profiles, suggests new data from Kansas State University.
Declining volumes in the $9.51bn US cereals market can be blamed on “cyclical not structural” issues, and do not mean the category has peaked and will carry on going backwards, says Cheerios-maker General Mills.
Stronger efforts are needed to educate the public about reasons for adopting a gluten-free diet, as many Americans are cutting gluten in an effort to lose weight, says Arizona State University professor Dr. Glenn Gaesser, an exercise physiologist and...
Amid a mushrooming US gluten-free market, manufacturers are upping investments in media-savvy marketing pushes as they battle for sector space and cash returns in the increasingly lucrative sector.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
The first novel algae products to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme have just hit the market.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
The range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO of American Key Food Products (AKFP)...
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
With the row over Mayor Bloomberg’s soda ban intensifying, major investments in innovation from Tate & Lyle and BASF, business updates from Sara Lee and Kraft and the passing of the farm bill, June was an action-packed month in food and drink.
The Canadian Celiac Association has received a C$245,000 investment from the Canadian government to help enhance food safety systems and develop specific controls for gluten-free foods, in an effort to boost supply of gluten-free foods.
The global market for foods developed for those with food allergies and intolerances is expected to grow to more than $26.5bn over the next five years, according to a new report from Global Industry Analysts (GIA).
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
