New research by Compare the Market Australia has revealed that gluten-free products across seven prominent markets are more than triple the unit price of the original products on average.
California-based Caulipower launched its grain-free, cauliflower frozen pizza crust at the beginning of this year into 30 stores. It’s now set to hit 6,500 stores nationwide by the end of October.
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.
Hops in a dish, more turmeric, and fat is back (in the form of ghee)—these are just three out of 10 interesting food phenomena that FONA International compiled in its recent '10 Things You Should Know' list.
A lack of co-packers with dedicated allergen- and grain-free production facilities will hinder startups and small manufacturers from competing in the quickly growing free-from category, but it won’t stop them for long, as demonstrated by Snackin’ Free’s...
60-second interview: Robert Cruz, director marketing, Dr Schär USA Inc
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...
Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades because he says the Framingham, Mass., firm’s products hold broad consumer...
Want to learn more about the gluten-free market? Click HERE to tune into FoodNavigator’s online forum to learn about celiac disease and gluten sensitivity, the size of the gluten-free prize, who buys gluten-free products, and why.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Interview with Bobo's Oat Bars founder Beryl Stafford
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...
The founders of an online food allergen guide are hoping to fill a void left by the current federal food allergen labeling system in an effort to make packaged foods safer for those suffering from food allergies.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
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...
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
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...
If there is a natural ceiling to the gluten-free market, we’re nowhere near hitting it yet, according to Weston Bakeries, which is rolling out its new All But Gluten fresh bakery range across Canada and the US.
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.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
From sourcing non-GMO ingredients to super grains, the latest snack trends, healthy beverages, gluten-free, and plant-based proteins, FoodNavigator-USA’s 2014 editorial calendar of special editions will have you covered in all the latest in food product...
From August 5, 2014, manufacturers using the term ‘gluten-free’ on food labels must adhere to new FDA rules that set a gluten limit of 20 parts per million (ppm). But can consumers take their word for it, or will they still look for some kind of third...
Back in 2008/9, Boulder Brands CEO Steve Hughes had a lot of sleepless nights. The struggling Smart Balance spreads business - which represented 90% of group revenues - was running “in fourth gear” - and the economy was in the doldrums.
Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.
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.
‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.
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 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.
The world’s largest snack firm Frito-Lay has announced plans to use its own gluten-free symbol on labels in North America after validating products as gluten-free through two celiac organisations.
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.
Nonceliac gluten sensitivity has become an increasingly prevalent diagnosis in the United States, but many Americans may needlessly be limiting their diets as there is no accepted definition of the condition, according to a commentary published in the Annals...
General Mills has boosted its presence in the natural foods market with the acquisition of Massachusetts-based gluten free snack foods firm Food Should Taste Good for an undisclosed sum.
One of the largest milling companies in the US is considering making its first foray into gluten-free finished goods after establishing a name for itself in the gluten-free flour and bakery mixes market.
The Food and Drug Administration (FDA) has reopened comments on its proposed thresholds for gluten traces in products labeled as gluten free – four years after it originally proposed the guidelines.
Two US Senators have sent a letter to the Food and Drug Administration (FDA) urging prompt action on gluten-free labeling laws, after a proposed rule on tolerable gluten thresholds for gluten-free foods has languished for more than four years.
DSM is at the very early stages of development of a product enabling people intolerant to gluten to eat their favorite foods but digest the gluten in them more effectively.
Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances.
Danisco has revised its natural preservative range of cultured dextrose and cultured milk fermentates to ensure they are gluten free, as its customers increasingly demand gluten free options, the company said.
Gluten-free bakery ingredients had a strong quarter for US supplier Penford, which had a decline in overall profit for its first quarter 2011 but a rise in consolidated sales to over $72m.
The incidence of celiac disease has doubled every 15 years since 1974 and is becoming more prevalent in the elderly, claims new research from the University of Maryland’s Center for Celiac Research.
